Photo – Cichorium intybus – Chicory variety Catalogna – Catalogna Chicory is a subtle tasting leaf and stem that can be eaten fresh and raw or blanched and/or added to cooked dishes. If you have it raw you can simply search out the smallest newest leaves and fresh sprouts and dress them with Olive oil, lemon juice and other similar salad type items. Generally however they are best quickly blanched and dressed the same way. They are fairly easy to grow and the best new growth and stems appear in mid winter. Keep them moist with a heavy mulch for best results. When they get bigger and more ferocious the base swells up with many new clustered sprouts and the whole base can look a bit like a small translucent bulb of new curled growths. This is the ideal end harvest product if you can get them to that stage. You are usually looking for the fresh stems as they have a kind of asparagus flavour – rather than the larger green leaves – but the leaves are nice too.
It’s that time again!
This is just a quick reminder that the next scheduled meeting for the year of the Mid Blue Mountains SeedSavers is on at the Bullaburra Progress Hall this next coming weekend.
Sunday 23 February 2020 from 10 am till Midday
Help celebrate the Blue Mountains Summer!
Come along and talk about growing things with like minded people.
Hope to see you there celebrating the current productive growing season!
The address for the Mid Blue Mountains Seedsavers website is:
We do now have a Facebook page as well:
These regular notifications are sent out directly from the website if you subscribe to that email notification list.