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Chicory
Chicory

Pale yellow-green or red, these flame-shaped leaves are both juicily crisp, with a refreshing, bitter edge. We tend to use chicory in salads, but try braising with butter, thyme and wine or orange juice as chicory turns deliciously floppy. Or boil the heads until soft, sweat with butter and finish with a splash of cream for a meltingly good accompaniment.