CHICCORY, OR SUCCORY.
Wild Endive. Cichorium intybus.
A hardy, perennial plant, introduced into this country from Europe, and often abounding as a troublesome weed in pastures, lawns, and mowing-lands. The stem is erect, stout, and branching, and, in its native state, usually about three feet in height,—under cultivation, however, it sometimes attains a height of five or six feet; the radical leaves are deep-green, lobed, and, when grown in good soil, measure ten or twelve inches in length, and four inches in width; the flowers are large, axillary, nearly stemless, of a fine blue color, and generally produced in pairs; the seeds somewhat resemble those of Endive, though ordinarily smaller, more glossy, and of a deeper-brown color,—they will keep ten years. The plants continue in blossom from July to September; and the seeds ripen from August to October, or until the plants are destroyed by frost.
Soil, Sowing, and Cultivation.—As the roots of Chiccory are long and tapering, it should be cultivated in rich, mellow soil, thoroughly stirred, either by the plough or spade, to the depth of ten or twelve inches. The seed should be sown in April or May, in drills fifteen inches apart, and three-fourths of an inch deep. When the young plants are two or three inches high, thin them to eight inches apart in the rows; and, during the summer, cultivate frequently, to keep the soil light, and the growing crop free from weeds.
Blanching.—Before using as a salad, the plants are blanched, either by covering with boxes a foot in depth, or by strips of boards twelve or fourteen inches wide, nailed together at right angles, and placed lengthwise over the rows. They are sometimes blanched by covering with earth; the leaves being first gathered together, and tied loosely at the top, which should be left exposed to light.
To save Seed.—In the autumn, leave a few of the best plants unblanched; let them be about eighteen inches asunder. Protect with stable litter; or, if in a sheltered situation, leave them unprotected during winter, and they will yield abundantly the ensuing summer.
Taking the Crop.—When the leaves are properly blanched, they will be of a delicate, creamy white. When they are about a foot high, they will be ready for use; and, as soon as they are cut, the roots should be removed, and others brought forward to succeed them. "In cutting, take off the leaves with a thin slice of the crown, to keep them together, as in cutting sea-kale. When washed, and tied up in small bundles of a handful each, they are fit for dressing."—M'Int.
Use.—It is used as Endive; its flavor and properties being much the same. Though rarely grown in this country, it is common to the gardens of many parts of Europe, and is much esteemed. The blanched leaves are known as Barbe de Capucin, or "Friar's Beard."
Varieties.—
Improved Chiccory, or Succory.