Sugarloaf chicory is the newest endive cultivar, all of which are descended from the wild chicory and thus members of the Asteraceae family. It has only been bred since the 20th century and originally comes from the canton of Ticino and neighboring areas in northern Italy and southern France. Today it is a common and popular autumn and winter salad. But it is also great cooked as a vegetable. Incidentally, sugarloaf chicory owes its name to its shape and not to its taste. Like all endives, it is slightly bitter.
Don’t sow too early or the plants will bolt. Water planted seedlings well. When sowing directly, thin out early before the plants start crowding each other. Harvesting is continuous as soon as the heads are firm. Will tolerate some frost outdoors. Sugarloaf chicory can be stored in a dark and cool place, ideally wrapped in newspaper, until the end of January. To prepare, remove the outer, withered leaves.