Chicory Red Ball
Chicory Red Ball is an Italian variety famous for its beautiful heads and excellent flavour. Peel the outer leaves away to find the highly prized ‘ball’ inside. Eat the young leaves in tossed salads, and use cooked leaves similarly to spinach in stir-fries and quiches.
Produces tightly packed cabbage like heads 10-12cm.
Sow: mid October to February (Cool Climate), often best to avoid the head maturing in the heat of summer.
Chicory is native to western Asia, North Africa, and Europe. The plant has a history reaching back to ancient Egypt. In ancient Rome, a dish called puntarelle was made with chicory sprouts.