The cultivation technique of health vegetable chicory
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August 08 02:44:26, 2025
Chicory is a remarkably resilient vegetable that rarely suffers from pests or diseases during its growth cycle. Farmers typically avoid using pesticides, especially during the root cultivation phase. In the softening process, no chemicals or fertilizers are applied, making it a genuinely eco-friendly and healthy food option. It's often referred to as a "21st-century health vegetable" due to its nutritional benefits and sustainable growing practices.
**First: Seed Cultivation**
1. **Land Preparation**
Chicory roots can grow up to 30 cm in length and 5 cm in diameter. To ensure proper development, the soil should be deeply tilled to a depth of 25–30 cm before planting. Apply 5 cubic meters of well-rotted manure per 667 square meters (1 mu), along with 100 kg of compound fertilizer and 25 kg of potassium sulfate.
2. **Sowing Seeds**
Chicory seeds are small, so use about 200 grams per 667 square meters. Sow them in early August to allow sufficient time for root development. However, some plants may exhibit convulsions, which should be removed promptly. Seedlings transplanted too early may not develop straight roots, leading to a "chicken-like" shape with multiple branches, which is unsuitable for softening.
3. **Field Management**
After sowing, water the rows regularly to keep the soil moist. Ensure seedlings emerge within three days. Transplant seedlings only if they have at least six leaves. After this stage, avoid further transplanting. During the second half of the growing season, combine weeding with cultivation, keeping a spacing of 20 cm between plants. Apply 10 kg of urea per 667 square meters after seedlings emerge, and avoid additional nitrogen-based fertilizers. By mid-October, focus on removing any convulsive plants and top-dress with 10 kg of potassium sulfate per 667 square meters.
4. **Harvesting Roots**
Chicory roots are cold-tolerant and can withstand light frost. Before freezing, carefully harvest the roots, leaving the leaves intact. Cut the leaves 1 cm above the growing point, then stack the roots in layers 10 cm thick. Dry them for three days, covering them with straw at night and plastic sheeting in case of rain or snow.
5. **Root Storage**
Store dried roots in breathable woven bags. Dig trenches 1.5 meters wide and 80 cm deep, placing the bags inside. Stack two layers of roots and cover them with soil, forming a curved shape to prevent moisture ingress. Insert corn stalks every 2 meters to create air vents.
**Second: Softening Cultivation**
Softening chicory involves growing the roots in dark, humid conditions to encourage the formation of a compact leaf ball, similar to garlic. This process enhances flavor and texture.
1. **Root Treatment**
Cut off the root tips and remove small buds from the base, leaving only the central bud to promote the development of a single large leaf ball.
2. **Planting in Greenhouses**
Prepare raised beds 1.5 meters wide, tilling the soil to a depth of 35 cm. Flatten the surface, water it, and plant the roots 5 cm apart, slightly above the soil level. Cover with a double-layer black plastic film to maintain darkness. In indoor or basement settings, bury the roots in sand, ensuring the buds remain slightly above the surface.
3. **Softening Period Management**
The ideal temperature range for softening is 18–20°C. Temperatures outside this range may affect quality—too low slows growth, while too high results in poor texture. A 20-day growth cycle is typical. To ensure continuous supply, sow new seeds daily and harvest after 20 days. This method prevents overstocking and maximizes space usage.
To maintain warmth in greenhouses or basements, use heating methods like stoves, but ensure ash doesn’t fall on the leaves. Ventilate during midday to avoid sudden temperature drops.
4. **Harvesting**
Chicory balls are ready when they reach 20 cm in length and weigh 250 grams. Harvest by cutting at the base, allowing the roots to regrow for future cycles. This method ensures clean, attractive produce and efficient labor.
Alternatively, wait until the leaves around the shoot reach 15 cm, then pluck them along with the long pods. This method fully utilizes root nutrients but requires more labor and takes longer. The appearance of the product may be less appealing, and it occupies space for a longer period.