LA VIE RUSTIC FRENCH CHICORY SEED COLLECTION
A large overpacket, letterpress printed on a 1950 Heidelberg press by a master printer, contains 6 individual packets with 1 gram each of the chicory varieties below, each enough for planting a 50 foot row or multiple seedings of shorter rows, plus complete planting and blanching instructions.
Scarole Cornet de Bordeaux – This is an upright escarole with tightly-wrapped, somewhat flaring leaves that protect its pale yellow heart. The cornet type was described in the Vilmorin book. It is self-blanching.
Scarole Pain de Sucre – This is an upright heirloom escarole growing up to 18 inches or more, with tightly wrapped leaves. It is self-blanching.
Scarole Blonde a Coeur Plein – This is a flat, spreading escarole with sturdy, tightly bunched center leaves. It needs to be blanched to maximize tender leaves.
Frisée Très Fine Maraichère – The very fine feathered leaves of this heirloom curl into a robust heart. It needs to be blanched to maximize tender leaves.
Frisée Ruffec – V – this sturdy frisée received high praise from MM. Vilmorian-Andrieux over 125 years ago. “The midrib of the leaf is very white and thick, very tender and tasty.” It needs to be blanched to maximize tender leaves.
Chicorée Sauvage de Verone –This is a classic radicchio originating in the region of Verona in northern Italy. It produces a sturdy round head, and the dark outer leaves will keep the leaves of the inner heart tender. The inner leaves are magenta with wide, white midribs. There will be some plant variations.