Chicory Madgeburg – 10 seeds

Chicory Magdeburg (Cichorium intybus ‘Magdeburg’) is a specific variety of chicory, known for its large, robust roots used as a coffee substitute after being dried, roasted, and ground. It is a hardy plant that grows as a rosette of leaves, similar to a dandelion. Chicory coffee is a great caffeine-free alternative to regular coffee. The leaves of this chicory can also be harvested for greens. The plant produces blue spikes of daisy flowers that attract bees and butterflies.

In addition to its culinary uses, Chicory is also used medicinally as a relief from liver problems, treatment of gout and rheumatic conditions, to treat the lack of appetite, diabetes and many other ailments.

Common Names: Coffee chicory and Magdeburg chicory.

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Growing Chicory Madgeburg

Indoor Sowing: Not Recommended.

Direct Sowing: Autumn and Early Spring.

• Direct Sowing is recommended, since chicory forms a taproot.
• If you still want to start the seeds indoors, then you need to transplant it early, shortly after it forms its second set of true leaves.
• Choose a location that receives full sun (6+ hours of sunlight per day).
• The seeds should be planted in deep, fertile, loose, well-drained soil that is rich in organic matter and with a pH between 5.5 and 7.0.
• Place the small seeds on top of the soil and cover with a thin layer of soil.
• Keep the soil consistently moist, but not waterlogged, during germination.
• Optimum soil temperature for germination is 13°C – 24°C.
• Once seedlings have 2 true leaves, thin them out to the desired spacing of 15cm – 30cm space between each plant.
• Remove flowers to promote root growth.
• Chicory is a cool-season plant. It grows fastest when conditions are warm and the mean monthly temperature does not exceed 25°C.

 

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