Topic: Cichorium intybus var foliosum

[ina]

How's that for a fancy word? Actually it's what we in Holland call 'groenlof', in English I guess it would be greenloof. An almost forgotten vegetable here. It's wonderful, we ate it for the first time tonight and next year a whole row will go in the lottie, this year just a quarter row for tryout. It is said to taste between endive and witloof but to me it tastes almost exactly like witloof and a hellofalot easier to grow. The one I grew is called sugarloaf but don't be fooled by the name, it's not sweet but slightly bitter. Highly recommended! -Ina

[tim]

- so you didn't go away this w/e? - Tim

[ina]

No Tim, that was the weekend before. Worked hard in the lottie this weekend. I wonder if this greenlof is something for you to try, if you like witlof that is. -Ina

[gavin]

Hi there  - weird what Google throw up sometimes.  "In Belgium, 1412 farms are involved in the production and forcing of chicory (Cichorium intybus var. foliosum). The total production of chicory crops is estimated at 93,500 tons per year. "

There's a whole chunk in one of my books on it - seems an awful faff-a-bout.  Are they worth it?  What would I do with them?

All best - Gavin  

[ina]

Hi Gavin. It seems that the different types of cichoruim  intybus are being mixed up. What you mentioned is the white loof which is a very popular veggie here in Holland. What I wrote about is green loof and that's different and not widely known. I googled and googled and even there it's hard to find a clear definition of these two diffent types (there are more types).

white loof: cichoruim intybus L (partim), witlof in Dutch. This is the kind that you first grow the plant, lift the roots in the autum and force them in the dark in winter. On the roots grow very tight, white, oval shaped chicons about 10 to 15 cm tall and that's what you eat. (It used to be that when forcing the roots, there had to be a 15 cm layer of sand on top but now you can get the 'self closing' types that don't have to be covered) Not hard to grow but a bit labour intensive. A delicious veggie and expensive at the greengrocer.

green loof: cichorium intybus var foliosum, groenlof in Dutch, I also found the name radicchio mentioned here. This grows very easely, at the end of the summer the green plant forms a kind of large, loose, oval shaped cabbage head. This is what you eat. The darker green outer leaves and green top tends to be bitter so you cut that off.

Both veggies have a slight bitter flavor. There are some wonderful recepies to fix them. As I said, I grew the green loof for the first time this year and I was so surprised how much it tastes like white loof but so much easier to grow. The white loof I find also great as a salad but I don't like the green loof raw.

If anyone is interested in getting seeds for the white loof and/or the green loof, send me a personal message and I'll see what I can do. If too many of you are interested I will mail an on-line seed shop here in Holland that I use. I have had contact with the man (he used to be a veggie farmer) and maybe he wil also do orders to other countries (from my conversations with him, I think his wife or daughter in law is British). The fact that England does not use the Eruo may be a stumbeling block (sorry Hugh). I will answer any questions you may have about growing either of these two veggetables should you decide to grow them. -Ina

[cleo]

Hi Ina

It`s a regular here, Pan di Zucchero.

Stephan.

[ina]

That's it Stephan. One type here is called sugar loaf or sugar bread and that's the green loof. I'll order the type Pluto for next year, supposed to make big heads. -Ina

[Palustris]

Anyone who has tried the Mixed Green/Red leaf slad packages from most Supermarkets will have tasted this as it is a regular ingredient.
Cichorum intybus is a rather a pleasant quite ta,ll blue, pink or white flowered British native. We have it in the border. Only problem is that the young leaves look a bit thistle like, so get weeded out.

[ina]

That's the wild cichorium intybus, a pretty border plant but I don't think there's any eatable on it. -Ina