Chicory
Cichorium intybus
Also known asItalian chicory · Catalogna · Radicchio (heading types) · Sugarloaf chicory · Pain de sucre
Environment
The bounded range this crop tolerates.
Climate and zones
- USDA zones
- 3–10 (winter low around -40°C)
- Frost
- frost hardy
- Season
- cool (spring/fall)
Growing systems
Root mass: moderate.
Growing media
| Medium | pH effect | Retention | Bacterial surface |
|---|---|---|---|
| Rockwool (Mineral wool) | alkaline until pre-soaked | very high | low |
| Coco coir (Coconut coir) | slightly acidic | high | moderate |
| Perlite (Expanded volcanic glass) | neutral / inert | very low | low |
| Soil-based mix (Potting soil) | varies | high | high |
Nutrient demand by stage
NPK ratios are relative weights. EC targets shift through the plant's life.
| Stage | N | P | K | EC (mS/cm) |
|---|---|---|---|---|
| seedling | 2 | 1 | 1 | 0.8 |
| vegetative | 3 | 1 | 2 | 1.6 |
Aquaponics suitability
Compatible
Fish waste provides enough nitrogen for healthy growth. Supplemental potassium, calcium, and iron may still be needed depending on fish stocking density.
Care notes
Multiple chicory types suit different hydroponic approaches. For radicchio: EC 1.5-2.5 mS/cm, pH 6.0-7.0, temperature 12–20°C. Grows similarly to lettuce but slower (70-90 days from transplant). The red coloring intensifies in cool conditions. For Belgian endive (witloof): a two-phase process. First, grow the roots (like growing turnips, 90-100 days). Then dig the roots, trim the tops, and force them in total darkness at 12–15°C in moist sand or a hydroponic forcing chamber. New pale, tightly wrapped heads emerge from the root crown in 3-4 weeks. The forcing step is what makes Belgian endive special and expensive ($8-15/kg retail). For sugarloaf and catalogna: culture similar to radicchio but with different harvest timing. All chicory types tolerate cool temperatures well and perform as fall/winter hydroponic crops. The bitter flavor is milder in cool-grown plants and more intense in warm conditions. Chicory is a high-value specialty crop for growers serving European restaurants or farmers' markets with adventurous customers.
Notable varieties
| Cultivar | Type | Days | Notes |
|---|---|---|---|
| Chioggia Radicchio | open pollinated | 85 | Round red head, white-veined. The classic Italian radicchio sold in produce sections worldwide. Needs cold-snap to fully colour up; spring-planted heads tend toward green or pink rather than deep red. |
| Treviso Radicchio | open pollinated | 90 | Elongated head, like a small red Romaine. Slower than Chioggia and pricier in markets. Grills exceptionally well; caramelizes the bitterness. |
| Pan di Zucchero (Sugarloaf) | open pollinated | 75 | Light-green Cos-shaped head, the mildest chicory in this list. Crisp inner leaves are nearly lettuce-like. The gateway chicory for people who think they don't like chicory. |
| Witloof (Belgian endive) | open pollinated | 120 | Grown for the root the first year, then lifted, trimmed, and forced in dark warm conditions to produce the white blanched chicons. A two-stage crop that takes more effort than other chicory types but the result is the pricey 'endive' of fine dining. |