In northern Europe where it is commonly grown, chicory is traditionally served wrapped in ham and smothered in béchamel sauce, or eaten in a mixed salad with boiled egg. The leaves can be eaten raw or cooked; balance their bitterness in salads with sweet balsamic vinegar, salty cheese or fatty, smoky bacon, or cook to mellow their flavour (griddle, roast, or wilt into risottos or pastas).
Delivered from our farm, so wash before cooking. Best kept in the fridge.
Country of origin
Grown in the Netherlands.