How to force chicory

November is the ideal time to start this project and by selecting a few roots regularly throughout the winter months you can keep a constant supply of crisp hearts, ideal for roasting or winter salads.

Start by digging up sound roots then cut back any leaves to just above the crown and trim the roots to about 25-30cm (10-12")

Pot these roots into suitable containers or boxes filled with damp sand or potting compost and place a pot or forcing dome over the top to block out all light. Keep the chicory in a warm site, perhaps under the staging in your greenhouse, maintaining a temperature of 15C. (50F)

Check the roots weekly for rot and keep watering to a minimum, just enough to keep the sand or compost damp

The chicons will be ready for harvesting when the hearts are about 15cm (6") high which can take between 3-6 weeks. A second flush of open leaves (without hearts) can be achieved which are ideal for salads but after this the roots will be spent and will need to be discarded