Riverford Wicked Leeks

Chicory x2

Chicory x2


Availability: In stock


Winter leaves like chicory get their bitterness from their wild dandelion-like ancestors, and are a good way to pep up cold weather cooking. Chicory is a real labour of love: roots are first grown in the field, then harvested and replanted in complete darkness, ‘forced’ to grow without light just as rhubarb is forced in Yorkshire. The resulting tightly wrapped buds (or ‘chicons’) are pale and distinctively bitter.


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.