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Chicory Witlof Zoom F1

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A gourmet vegetable popular in France – sugarloaf type with tightly packed heads
    Sugarloaf variety with tender heads of distinctive flavour. Chicory is also known as Belgian Endive after the country where blanching chicory was discovered. Now widely used in French cuisine, you can use chicory fresh in salads or braised as a gourmet vegetable.
  • A taste of France
  • Steam, braise, bake, stir fry, simmer, roast
  • Exciting and delicious varieties
  • Plant Attributes

    • Suitable Climate Zone(s):
      • Tropical
      • Subtropical
      • Arid
      • Temperate
      • Cool
    • Flowering Time(s): Spring, Summer
    • Plant Type: Edibles

    Edibles

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    Availability Table

    • Season Chart:
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      • NSW/ACT
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      • TAS

    How to use

    1. Preheat oven to 180° C.
    2. In a casserole dish melt 30g butter then add ¼ cup stock. Lay chicory in one layer then sprinkle with prosciutto and place in the oven for 15 minutes.
    3. Melt 50 grams of butter in a saucepan. Add flour and stir to remove any lumps. Slowly add the milk, stirring constantly until it has a smooth consistency. Season with salt, nutmeg and pepper. Add 1 cup of Swiss cheese and stir.
    4. Pour the sauce over the chicory and prosciutto. Sprinkle the remaining cheese on top and place back in the oven for about 10 to 15 minutes until top is golden.

    General Precautions

    Not suitable for children under 3 years of age, contains small parts. Adult supervision required.

    Sizes/Options Available

    200 Seeds

    General Retail Stockists

    Bunnings Warehouse and Independent Garden Retailers

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