Hey people. I am going to try to start the chicory seeds I received, but I can't find any info on germination info, meaning does it require light, what temp is good, etc.? Thanks in advanced!
Chicory (cichorium Asteracea) is a genus of 8 species, annuals and perennials. It has been in human cultivation since Roman times. There are three main kinds of leaf chicory: bitter, loose leafed cultivars; narrow-leaved Witloof or Belgian kinds, and broad -leaved red chicory. The roots can be harvested from them all for a coffee substitute and medicinal uses. In 1832 England enacted a law making it illegal to use chicory to cut coffee, which was common in those days. It was repealed in 1840, however, which introduced the first 'ingredients' list in that country, where how much chicory was in the coffee had to be declared.
Chicory like well-drained, neutral to alkaline soil in full sun. It can and will make a pest out of itself in dry sandy soils. Propagated by seeds planted in autumn and in spring. Thin to 10 inches apart. It will reseed itself liberally. Harvest the roots in their 2nd year, lifting the roots and slicing them up, toast in the oven for use in coffee. Air or sun dry the roots if you are going to use them for medicinal purposes. The one you likely have Chris is Cichorium intybus, tall, clump forming perennials with a long tap root - the one with the pretty blue flower, (although there are white and pink flowered varieties out there). Medicinally, chicory can be used for liver complaints, rheumatism, gout, and hemorrhoids. Regarded in India's Ayurvedic medicine as cooling. In cooking, looseleaf chicories are boiled to remove bitterness, and served with white or cheese sauce. Heads of Witloof and radicchio types are used as salad greens when young. Flowers are added to salads as well. A popular chewing gum in Turkey is made from the chicory sap.
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Oh thanks Jackie, and Loamy! I put the seeds in their new pot...I hope they grow...Maybe I shouldn't have put them in a pot...Ooops....
