How to Grow Chicory Sugarloaf

Chicory Sugarloaf

Cichorium intybus var. foliosum

vegetable

Sugarloaf chicory is a non-heading chicory variety that forms a tall, conical head of pale green, blanched leaves with a naturally sweet, mild flavor. Unlike radicchio, it doesn't require forcing to develop its characteristic pale interior and tender texture. It's a cool-season crop prized in European cuisine, particularly Italian cooking.

Looking for a specific variety?

Sugarloaf Catalogna Frisée Puntarelle Radicchio Endive

Growing Conditions

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Sun: Full sun, 6-8 hours daily; afternoon shade beneficial in hot climates

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Water: Consistent moisture; water deeply 1-2 inches per week. Keep soil evenly moist but not waterlogged. Irregular watering can cause bolting and bitterness.

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Spacing: 8-12 inches

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Days to maturity: 75-100

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Planting depth: 0.25-0.5 inches

Soil

Type: Well-draining loamy soil rich in organic matter

pH: 6.0-7.5

Amendments:

compost well-rotted manure aged leaf mold

Growing Zones

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Zones 4-9; performs best in cool seasons (spring and fall)

3a 3b 4a 4b 5a 5b 6a 6b 7a 7b 8a 8b 9a

Growth Stages

Seedling

2-3 weeks

Cotyledons emerge within 7-10 days; first true leaves are small and narrow. Plants are delicate and susceptible to drying out.

Keep soil consistently moist but not waterlogged. Thin seedlings to proper spacing when 2-3 true leaves appear. Protect from strong winds.

Vegetative Growth

4-6 weeks

Plant develops a rosette of deeply lobed, dark green leaves radiating from the center. Growth is vigorous but compact. Leaves gradually elongate and begin to pale.

Maintain consistent moisture and fertility. Side-dress with balanced fertilizer every 3-4 weeks. Remove any flower buds that appear. Mulch to retain moisture and cool soil.

Head Formation

3-4 weeks

Leaves begin to curve upward and inward, naturally forming a conical head. The interior leaves naturally blanch to pale cream or light green as outer leaves shade them.

Continue watering consistently. Stop heavy fertilizing to avoid excessive leaf production. Thin outer leaves occasionally if desired to encourage upright growth and internal blanching.

Maturity

Ready to harvest

Head reaches full size (6-10 inches tall), firm and compact. Interior leaves are naturally pale and tender. Outer leaves remain darker green.

Head is ready to harvest. Can be left in ground for several weeks if kept watered and cool weather continues. Harvest before hot weather or before plants bolt.

Bolting (To Avoid)

Avoid this stage

Plant sends up a tall flower stalk with light blue or purple flowers. Head deteriorates and becomes bitter.

Prevent by: planting in spring for early summer harvest or in summer for fall harvest, ensuring consistent moisture and cool temperatures, removing any flower buds immediately.

Companion Planting

Plan your garden →

Plant with:

beets bush beans carrots chard endive escarole fennel garlic kohlrabi leeks onions parsnips peas spinach

Avoid planting near:

corn dill fennel (flowering) lettuce (heavy competition for nutrients)

Common Pests

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Hand-pick at dawn/dusk, use beer traps, apply diatomaceous earth, encourage beneficial insects
Row covers for young plants, neem oil, spinosad, remove host weeds, encourage natural predators
Remove infested leaves, use row covers, encourage parasitic wasps, spinosad as last resort
Strong water spray, insecticidal soap, neem oil, reflective mulches, beneficial insects
Cutworm collars around seedlings, diatomaceous earth, hand-pick at night, encourage ground beetles

Uses

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Fresh salads and cooking

Culinary

Sugarloaf chicory's pale interior leaves are mild and slightly sweet, perfect raw in salads. Outer leaves can be braised, grilled, or sautéed. The entire head is edible and tender compared to other chicory types. [source]

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Italian cuisine staple

Culinary

A traditional vegetable in Italian cooking, particularly in northern regions. Commonly prepared grilled with olive oil, garlic, and lemon, or added to pasta, risotto, and vegetable medleys. [source]

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Digestive and liver support

Medicinal

Chicory contains inulin and other compounds traditionally used to support digestive health and liver function. The roots are sometimes dried and roasted as a coffee substitute with potential digestive benefits. [source]

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Natural dye source

Household

Chicory plants can produce natural dyes for textiles, with colors ranging from blue-green to pale yellow depending on plant part and processing method used. [source]

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Pollinator support

Wildlife

When allowed to flower, chicory produces attractive light blue or purple flowers that are highly attractive to bees, butterflies, and other beneficial insects. [source]

This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.

Harvest Tips

Harvest when heads are firm and reach 6-10 inches tall, typically 75-100 days from sowing. Cut the entire head at the base with a sharp knife in the early morning when leaves are crisp and full of moisture. For continuous harvest, cut outer leaves individually once the head forms. Plants typically produce one large head per season. Store in the refrigerator in a perforated plastic bag for up to 2-3 weeks.

Fun Facts

🌱 Sugarloaf chicory naturally blanches itself without the labor-intensive forcing required for radicchio, making it more gardener-friendly while still producing sweet, tender inner leaves.
🌱 Chicory has been cultivated for over 2,000 years and was used medicinally by ancient Egyptians, Greeks, and Romans. It was popularized in modern European vegetable cultivation during the Renaissance.
🌱 The roots of chicory contain up to 20% inulin (a prebiotic fiber), which is why roasted chicory root has been used as a coffee substitute and digestive aid since the 18th century.

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