<p>75 days. Impressive flat rosettes of deeply cut and frilly dark green leaves with a small white centre. They were easily 28-30cm (11-12 in.) across, and regular picking of individual leaves did not slow them down. The crisp, wrinkled leaves are a wonderful addition to salads.</p><p>CULTURE: Chicory will withstand moderate freezes and is more tolerant of cold temperatures than is lettuce. Rapid, continuous growth is essential for good yields and high quality. Plant growth is best when the average temperature is between 15-24 deg. C (60-75 deg. F). Sow 1cm (1/2 in.) deep. When seedlings are 2.5cm (1 in.) tall they should be transplanted out, or if direct-sown should be thinned to 30cm (12 in.) spacings with 60cm (2 ft.) between rows. Best sown mid-July through August to take advantage of the fall growing season. Fertilize well. Protecting the plants with a cloche, cold frame or greenhouse extends the harvest. If growing under cover, sow in early September. <br>DISEASE: Moulds and rot from heavy rains can be prevented by growing under cover. <br>INSECTS: Aphids can be a problem, but are not too bad in fall plantings. <br>HARVEST: Most cultivars are ready for harvest within 80-100 days. Heads can be blanched to reduce bitterness by loosely tying the leaves over the top of the plant.</p><p>These members of the chicory family are invaluable as salad ingredients. Add a bit of excitement to salads with these distinctive tastes. They are best mixed with milder greens for winter salads.</p>
