Growing Chicory

No vegetable is more easily managed nor so little grown. It is a native British plant which the countryman knows as Succory and at one time was grown in most cottage gardens for its ‘greens’ yet it is f’ar more appetizing when forced and blanched.
It requires a rich, well manured soil containing plenty of humus and the time to sow the seed is early June. If sown earlier, the plants may run to seed, especially if the summer is warns and dry. Sow in rows made t 8 inches apart and thin the plants to 10 inches apart when large enough. Being deep-rooting plants, a deeply dug soil is necessary and throughout summer the plants should be kept free from weeds and comfortably moist. By early November, the foliage will have died down and the roots, which by then will be as thick as a man’s wrist, are dug up, trimmed of any small shoots and made ready to force.
This may be done in a cellar, shed or garage, preferably where there is sonic slight heat to protect a car for it is desirable to bring on the shoots in 3-4 weeks.
One method is to fill an orange box to a depth of 6-S inches with freshly composted manure and over this is placed tine loam to a similar depth. Remove all leaves immediately above the crown and plant closely together. Water thoroughly and provide complete darkness, or cover the top of the box with sacking to exclude light.
With the slight warmth from the compost, the roots will be ready to use within 3 ‘weeks. They will be quite white and about 8 inches long when they are broken off. The roots are left undisturbed, to bear a second crop of shoots in 3 – 4 weeks time.
The roots may be forced in a kitchen cupboard, being planted into 9 inches of loam mixed with old mushroom bed compost. The warmth of the kitchen will force them into growth and have them ready in about the same time.
The shoots are best left until shortly before they are required fbr cooking. This is done by removing the outer leaves and boiling the shoots for a few minutes in salt water. Then place them in a pan, cover with butter and cook slowly for an hour until tender right through. Serve with melted butter or with a sauce to one’s liking.