Chicory is generally used for its leaves, when cultivated it is distinguished by three types (Radicchio, Sugarloaf and Belgian Endive) and are usually eaten as part of a salad, however wild chicory (known for its bitter taste) is also used in some cultures (and cooked to reduce the bitter taste) which can then be used in other dishes such as pasta. Season: Winter Nutritional benefits: Chicory is a good source of vitamin A. Quick cook's tip: The simplest way to enjoy chicory is just to slice it up thinly and add to salads.
Whole heads of chicory can also be baked, poached or griddled. How to chop chicory
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