Chicorée sauvage améliorée. Vil.
Leaves larger than those of the Common Chiccory, and produced more compactly; forming a sort of head, or solid heart, like some of the Endives. The plant is sometimes boiled and served in the manner of Spinach.
Variegated or Spotted Chiccory. Vil.
This is a variety of the preceding, distinguished by the color of the leaves, which are veined, and streaked with red. In blanching, the red is not changed, but retains its brilliancy; while the green becomes nearly pure white,—the two colors blending in rich contrast. In this state they form a beautiful, as well as tender and well-flavored, salad.
Improved Variegated Chiccory. Vil.
A sub-variety of the Spotted Chiccory, more constant in its character, and more uniform and distinct in its stripes and variegations. When blanched, it makes an exceedingly delicate and beautiful garnish, and a tender and excellent salad.
Either of the improved sorts are as hardy, and blanch as readily, as the Common Chiccory.
Large-Rooted or Coffee Chiccory.
Turnip-rooted Chiccory.
This variety is distinguished by its long, fleshy roots, which are sometimes fusiform, but generally much branched or divided: when well grown, they are twelve or fourteen inches in length, and about an inch in their largest diameter. The leaves have the form of those of the Common Chiccory, but are larger, and more luxuriant.