Appearance : Chicory has long, wide leaves with a pale green to white color on the stem.
Texture and Taste : Chicory has a crunchy texture and is slightly watery when raw.
Nutritional Content : Chicory is rich in vitamin A, vitamin C, vitamin K, and folate.
Uses : Chicory can be eaten raw as a salad or side dish, or cooked in a variety of dishes such as soups, stir-fries, stews, and kimchi (fermented chicory in Korean cuisine).
Cultivation : Chicory grows well in areas with cool climates and requires full sun or partial shade.
Description :
White mustard greens (Brassica rapa conva., pekinensis; mustard greens or Brassicaceae family) are known as cooking vegetables in Chinese cuisine; because it is also called Chinese mustard greens. It is also known as petai. It is called chicory because the leaves tend to be pale yellow and the leaf stalks are white.
