Cut chicory
In Schnittzichorie or chicory is a group of varieties of chicory ( Cichorium intybus ). These include the varieties 'Yellow from Trieste', also 'Chicory Salad di Trieste', 'Biondissima di Trieste' or 'Zuccherina di Trieste' and 'Spadona', also known as 'Cicoria spadona', which are grown like lettuce. The variety known in Italy as Catalogna is mostly sold as dandelion in Germany because of the similarity of the leaves.
Origin and Distribution
'Spadona' is almost only found in cultivation in Italy, while 'Yellow from Trieste' is grown in home gardens in northern Italy near Trieste and Ticino (Italian Switzerland). The typical Italian seed mix Misticanza also contains the latter variety.
description
'Yellow of Trieste' has green-yellow oval leaves without hairs. 'Spadona' has a bitter taste and is dark green with narrow leaves. The leaves of both are upright, similar to lamb's lettuce , and the leaves have only slightly raised leaf veins .
Cultivation and harvest
The culture is very similar to that of cut salads or baby leaf salads, but requires a little more heat at 10–12 ° C. Harvesting takes place six to eight weeks after sowing, when the leaves are 15-20 cm high. Multiple harvest is possible. If the leaves are 4–6 cm high like lettuce, 1 kg / m² can be harvested, and if they are 15–20 cm high, 2.5–3.0 kg / m² can be harvested. Cut chicory is offered in bundles of 100 g.
use
Typical use for Italian salads. To reduce the bitterness of the chicory variety, simply place the leaves in cold water for a while. However, important ingredients can be dissolved in the water and thus "washed out". This chicory is not suitable for warm dishes - with the exception of the variety known as Catalogna , which is processed in Italy in a similar way to spinach, e.g. B. stewed in olive oil with a little garlic as an accompaniment to the main course. The 'Yellow from Trieste' variety can be processed into so-called "radicchio dumplings" when it is fully grown.
See also
Individual evidence
- ↑ F. Keller et al., 100 Vegetables, Schnittzichorie, 1986, p. 114
- ↑ C. Wonneberger et al., Gemüsebau, Schnittzichorie, 2004, ISBN 3-8001-3985-5 , p. 188