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Harvest and store chicory - everything about the timing and process

Growing chicory is a breeze. The vegetables are also not demanding when it comes to care. However, there are a few things to consider when harvesting to actually enjoy tasty chicory.

Harvesting is different for chicory than for other vegetables

Chicory, also known as chicory, is a popular and healthy winter vegetable. The whitish-yellow buds of the chicory roots taste raw as a salad, fried or steamed.

The vegetables are of course the best from their own breeding. It takes a little effort, but the fact that you harvest chicory in two phases is surprising. We'll explain exactly how to do this here.

Harvest chicory successfully - how it's done

Step 1: dig out the chicory roots

Chicory doesn't do much work until late autumn harvest. They sow until May at the latest, water and weed occasionally. During the summer, the plants get thick roots. From October, dig out all the plants and leave them on the bed for a few days. This is important so that the nutrients from the leaves can withdraw into the roots. Excavation should take place before long ground frost sets in. Short-term frost does no harm. Then remove the leaves from the roots.

" Attention: Either turn off the leaves or cut them off with a knife so that they stay two to three centimeters. The root's vegetation point must not be damaged. You also cut the lower part and the side shoots.

Step 2: prepare the driving box

The roots need a large container with opaque walls to drive them. Wooden boxes, masonry buckets or plastic tubs are well suited. Make sure that there is a good drain so that there is no waterlogging. So drilling holes in the ground - a job that is really worthwhile. A mixture of sand and sifted garden soil comes in as a substrate, about 25 centimeters high. You can use the soil from the chicory bed.

The container for the so-called "bleaching plant" must be in a place with a constant temperature, ideally 10 to 16 degrees. A cellar, a garage or an unheated greenhouse is cheap. If you don't want to use all of the roots at the same time, wrap some in newspaper and store them at one or two degrees. So the roots last up to six months.

"Good storage locations: Outdoor sandboxes and underground cellars, please pay attention to the temperature so that the roots do not start to float prematurely. You have the advantage that you can use it to replenish chicory all winter and harvest it fresh.

Step 3: make chicory bustle

After all the preparatory work, the time has finally come: Use a planting aid to make holes in the ground, approximately five to ten centimeters apart. Put the roots in the ground, the leaf roots should be just below the surface of the earth. Pour everything on gently and always keep it slightly moist.

Now stretch a black film or fleece over the box. Chicory is also floating in the light, but then the leaves become very bitter. The darkness prevents chlorophyll and bitter substances from forming. After about three to a maximum of six weeks, the sprouts are ready for harvest. If you don't eat right away, you can keep it in the fridge's vegetable compartment for two to three days. Those who still have roots can continuously put the next ones in the drift box.

Here is a video tutorial: