A perennial leafy vegetable of the Asteraceae family, forming deep roots and tender, serrated green leaves with a distinctive pleasant bitterness. Wild chicory seeds produce vigorous plants, ideal for both field cultivation and natural growth. The leaves are crisp, aromatic, and rich in nutrients.
This crop thrives in cool to mild climates and prefers fertile, well-drained soils rich in organic matter. Sowing takes place from February to October, directly in the field, with spacing of 25–30 cm between plants and 40–50 cm between rows. Harvesting begins 50–70 days after sowing, and successive cuts can be made throughout the growing period.
Wild chicory is rich in vitamins A, C, and K, calcium, iron, and antioxidants. Its mild bitterness comes from intubin, a compound known for its digestive and detoxifying properties. It is excellent boiled or fresh in salads, offering a tonic, refreshing flavor. Highly resilient and adaptable, this variety ensures steady yields all year round.
