Early Sugarloaf Chicory Seeds

• Early Sugarloaf Chicory
• The early sugarloaf chicory Plant
• How to Sow Early Sugarloaf Chicory
• How to Grow Early Sugarloaf Chicory
• Tips for Growing Early Sugarloaf Chicory
• Diseases and Pests of Early Sugarloaf Chicory
• Properties and Nutritional Values

Early Sugarloaf Chicory

Also known as Milan chicory, the early sugarloaf chicory is a very vigorous and tender variety, valued for how quickly it reaches harvest. It forms cylindrical heads with fleshy, bright green leaves and a prominent white central rib.

The early sugarloaf chicory Plant

It belongs to the species Cichorium intybus var. foliosum, family Asteraceae. The head develops compact and tight at the collar, with large, sturdy leaves folded onto themselves, a characteristic bright green that sets it apart from later, darker-coloured selections.

How to Sow Early Sugarloaf Chicory

Transplanting takes place from April to September, with harvest ready after about 70 days from transplanting. Recommended spacing is 30 cm along the row and 25-30 cm between rows, to ensure even head development.

How to Grow Early Sugarloaf Chicory

It adapts to all soil types, preferring medium-textured, cool, fertile soils with good water retention. At transplanting it is useful to apply a balanced fertiliser and carry out 2-3 nitrogen feeds during hoeing; watering should be kept constant to encourage fast, even growth.

Tips for Growing Early Sugarloaf Chicory

Being a fast-developing variety, the head should be eaten soon after harvest, as it tends to deteriorate quickly. Well-balanced organic fertilising at planting helps keep the leaves tender even during the hottest months.

Diseases and Pests of Early Sugarloaf Chicory

The main issues are powdery mildew, downy mildew, rust and leaf spot among fungal diseases, plus collar rot in overly humid conditions. Good airflow between plants significantly reduces these risks.

Properties and Nutritional Values

It is well suited to controlled diets thanks to its low energy content, both raw and cooked. It contains good amounts of minerals and vitamins, and is traditionally considered beneficial for the liver and bile ducts, like other leaf chicories.