Historically, each area had its own variety. These origins are now reflected in the names of different varieties such as ...

Raw chicory leaves are excellent eaten fresh, drizzled with a little vinaigrette, or stir-fried and served as a vegetable side dish. Whole heads of chicory can be baked, poached or griddled.

Chicory will thrive in a sunny spot with well-drained soil. It can be grown in short rows on the vegetable patch or allotment, and is also ideal for raised beds and large pots. Chicory likes a ...

Advances in tools like CRISPR offer exciting opportunities to dial up and down bitterness, making vegetables like chicory and Brussels sprouts more appealing to diverse palates. However, global ...

We might not be able to find fresh, wild cicoria here in New England, but many of the salad greens we enjoy this time of year ...

Heat vegetable oil in a sauté pan over medium. Add breadcrumbs, garlic, salt and pepper, and lightly toast until golden brown, 1-2 minutes. Drain on a paper towel and reserve. Toss chicory with ...

Cut the heads of chicory in half (or if they are large, into quarters) and put them in a bowl with the other vegetables. Add the oil and toss, then season with salt and black pepper. Spread the ...