Chicory
(Cichorium Intybus). Succory, or Wild Endive. A hardy perennial, native of Britain. The plants are cultivated much more in France than with us, chiefly for the leaves, which are blanched and used as a salad. A variety called the Coffee Chicory is grown, in some parts of the Continent, for the roots, which are cut up and prepared as a substitute for coffee. Another large-growing variety, called the Witloof, is much cultivated in Belgium; and since it was introduced to this country, it has gained favour as a vegetable, cooked whole, or blanched, and used as the other varieties. The culture is very easy, and the leaves, if grown quickly and well blanched, are wholesome and much esteemed. The plants may be blanched outside in summer, but the salad is best when forced in winter, forming what is called by the French Barbe de Capucin" The roots grow somewhat like Carrots, and may be taken up in autumn, and forced in the same way as Sea Kale.