Witloof chicory. After early fall frosts, when the soil has been thoroughly chilled, move witloof chicory roots into a warm, dark basement. Place the roots upright in soil or sand and keep moist. Harvest compact head of white leaf bases when 5 to 6 inches long.
To grow sprouts, place a teaspoon to a tablespoon of seeds in a pint jar, then cover the seeds with tepid water. Use a canning jar rim with either a piece of cheese cloth over the top or a piece of fine wire mesh. Put the jar in a warm, dark place or wrap the jar with aluminum foil.
Twelve to 24 hours later, drain off the water, rinse the seeds, drain the water again, and return the jar to a warm, dark place. Repeat this process 3 to 4 times per day until the seeds have sprouted—usually in 3 to 4 days. Place sprouts in a sunny window for several hours and then store them in an airtight container in the refrigerator for up to a week.
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