Cichorium intybus : Différence entre versions

Version du 13 janvier 2013 à 18:33

Cichorium intybus L.

Thomé, 1885, Flora von Deutschland

Ordre	Asterales
Famille	Compositae
Genre	Cichorium

2n =

Origine : Méditerranée

sauvage et cultivé

Français	{{{français}}}
Anglais	{{{anglais}}}

Noms populaires

• Français : chicorée amère
• Anglais : chicory

Biologie

Classification

Cultivars

Aucun système complet de classification botanique n'a jamais été publié, et de nombreux groupes de cultivars sont restés inconnus des botanistes. Certains auteurs distinguent les cultivars à grosse racine de ceux à racine grêle. Nous suivons ici une classification pragmatique sur la base des usages.

Groupe Chicorée à couper

• 

  Biondissima di Trieste

• 

  Barbe de Capucin

• English: cutting chicory
• French: chicorée à couper
• German: Schnittzichorie
• Spanish: achicoria de cortar
• Italian: cicoria da taglio, cicoria spadona

Ce type est bien connu en Italie. Les feuilles peuvent se couper plusieurs fois. Au moins un type, 'Barbe de capucin' (italien : barba di cappuccino; allemand : Kapuzinerbart) se cultive comme le Witloof, les racines étant forcées en caves et les feuilles étiolées consommées comme un produit de luxe.

Groupe Pain-de-Sucre

Sugar Loaf

• English: Sugarloaf
• French: chicorée Pain-de-Sucre
• German: Zuckerhut
• Dutch: groenlof
• Spanish: achicoria Pan de Azúcar
• Italian: cicoria Pan di Zucchero

Known above all in Italy, france and Switzerland as a winter salad. ‘Bianca di Milano’ is a similar cultivar.

Groupe Catalogna

• 

  Puntarelle

• 

  Puntarelle cut in length

• 

  Cicoria all' acqua, cicoria otrantina, spécialité des Pouilles (Italie) (Wikipedia)

In spite of their name, this group is mostly known from Italy and Greece. In Italy, a subtype is grown for its thick stems, about ten arising from the base. When collected at an early stage, it is called mazzocchi. Later it becomes puntarelle.

When cut in longitudinal slices and put in water, the slices curl. They are eaten raw, simply accomodated with a sauce of crushed anchovies and olive oil. Those puntarelle alla salsa d'alici are one of the most intriguing and marvelous Italian salads.

Groupe Radicchio

• 

  Radicchio Variegato di Castelfranco

• 

  Radicchio di Chioggia

• 

  Radicchio di Treviso

• English: red-leaved chicory
• French: chicorée italienne, chicorée rouge
• German: Radicchio
• Dutch: rodlof
• Italian: radicchio

This group arose in the North-East of Italy. They are either collected in winter form the fields, or forced in caves.

Grumolo

Groupe Grumolo

This type forms a small rosette of rounded leaves. It is an excellent winter salad, for example with mimosa eggs.

Groupe Witloof

• English: chicory, Brussel chicory, witloof chicory
• French: endive, chicorée witloof ; chicon (Belgium)
• German: Chicorée
• Dutch: witlof
• Spanish: endive, endibia, achicoria de Bruselas
• Italian: cicoria belga, cicoria di Bruxelles, cicoria witloof

• 

  Witloof chicory

• 

  Witloof

• 

  Witloof roots

• 

  Witloof ready for cutting

This type arose recently, about 1850 near Brussels. It has become a major industrial product. It is grown in tow stages. The plant is sown in fields, and roots are collected in autumn and stored during winter times. They are put to forcing according to market. Leaves form a thick oblong head. First cultivars could form their head only if covered by earth. New cultivars developed in the 1970's can form their head without earth, which allowed production to be done hydroponically in stacked trays.

Witloof is the Flemish name, meaning "white foliage". The Dutch prefer the form witlof. It has become the standard technical name. In Belgium and northern France, the product is called chicon, whereas in most of France, it has taken the name endive.

Root chicory

Groupe Chicorée Industrielle

• English: succory
• French: chicorée à café, chicorée à sucre
• German: Wurzelzichorie, Zichorienwurzel, Kaffeezichorie
• Dutch: cichoreiwortel
• Spanish: achicoria de raiz
• Portuguese: chicória do café
• Italian: cicoria a radice

A specialty of northern France and Belgium, it is an industrial crop, mostly grown as a substitute of coffee, being caffeine-free. Part of the production is now the source of inuline.

Groupe Soncino

radice di Soncino

• Italian: radice di Soncino

Légume endémique de Ligurie (Italie).

see Vilmorin-Andrieux's article.

Histoire

• see Candolle's article.
• see Sturtevant's article.

Usages

Références

Liens

• GRIN
• IPNI
• Mansfeld
• Prota4U