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Get a dash of difference into your diet with chicory.

Chicory may not be on just everyone’s dinner table these days, but for thousands of years, people have enjoyed this herb’s leaves both fresh and cooked. The bitter tang is sharpest in older leaves and more obvious when they’re raw, so play around with your chicory to see what suits your preferences best. If you’re a real gourmet, you might want to try blanching them with a few extra growing steps. From starter material to information, Seeds of Plenty has what it takes for Australian gardeners to enjoy home-grown chicory.


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