Chicory, Sugarloaf Borca (Organic)
Cichorium intybus. Sugarloaf type. 80 days.
Tall, green romaine-like “loafs” are sweet and crunchy. Usually hardy here in the Pacific Northwest all winter long, although temperatures below 20°F may damage heads. The Borca selection has had much better consistency and hardiness for us in our trials than other strains of sugarloaf. It became a staple crop for our winter CSA. Every year we look forward to winter sugarloaf salads. We also love to cook it in soups, risotto, polenta or wheat berry salad. Sugarloaf is not an endive but a true chicory and is also known as Pan di Zucchero in Italy, and Zukerhut in Germany.