Forcing and whitening are traditional agronomic techniques used to improve the quality, taste, and texture of certain chicory varieties. This process involves temporarily depriving the plants of light and encouraging regrowth under controlled conditions, inducing the formation of more tender, crisp leaves with a less bitter flavor.
During natural growth, chicory develops greener, more fibrous leaves, often characterized by a pronounced bitterness. Through forcing, field growth is interrupted and new vegetative growth is stimulated in a protected environment. Whitening, on the other hand, occurs by reducing light exposure, limiting chlorophyll production and making the leaves lighter and more delicate.
Main advantages
- Improved sweetness and reduced bitterness
- More tender and crisp leaves
- Brighter and more uniform color
- Higher commercial value of the product
These techniques are particularly important for two types: Cicoria Rossa di Treviso Tardivo and Cicoria Goriziana Voglia. Let’s look at the two processes in detail.
Cicoria Rossa di Treviso tardivo - Water Forcing Technique
Water forcing is the traditional method used to obtain the typical late radicchio, with elongated leaves and white ribs.
When to carry out the operation
This is done after the first autumn frosts, when the plants have reached maturity and the cold has promoted sugar accumulation in the roots.
Step-by-step procedure:
1.Uprooting the plants
The chicory plants are pulled from the soil with the entire root, removing the most damaged outer leaves.
2.Cleaning and selection
The roots are slightly trimmed and any damaged parts are removed.
3.Tying into bundles
The plants are grouped into small bunches to facilitate handling.
4.Immersion in water
The bundles are placed vertically in tanks or containers with running or frequently renewed water.
- The water must cover only the roots
- Ideal temperature: 10–15°C
- Dark or low-light environment
5.Regrowth and blanching
After 10–20 days, new pale and compact shoots develop from the plant’s vegetative core.
6.Final trimming
Outer leaves are removed and the root is trimmed to obtain a product ready for consumption.
Result
The radicchio has deep red leaves, crisp white ribs, and a compact, sweet core. For more information about forcing Late Treviso Red Radicchio, check out our dedicated guide.
Smarties.bio offers three varieties suitable for forcing: Botteniga, Cagnani and San Benedetto.
Cicoria Goriziana Voglia - Sawdust Forcing Technique
La Cicoria Goriziana Voglia uses a different method, based on the use of sawdust, which promotes more gradual blanching, although water forcing is also possible as with Late Treviso.
When to intervene
Again, this is done after the first frosts, when the plants have completed their field development. Step-by-step procedure:
1.Harvest with root
The plants are uprooted with the root system and full aerial part, ensuring that all damaged or decaying parts are removed.
2.Preparation of the container
Crates or boxes filled with clean, well-moistened sawdust are used.
3.Positioning the plants
The chicory plants are placed vertically, with the roots embedded in the sawdust.
4.Complete covering
The base and part of the leaves are covered with sawdust, maintaining a dark environment.
5.Moisture control
The sawdust must remain moist but not wet to avoid rot.
6.Waiting for regrowth
After about 10–15 days, new tender, blanched shoots develop.
7.Final cleaning
The sawdust is removed and the product is refined.
Result
La Cicoria Goriziana Voglia has light, tender leaves, a delicate texture, significantly reduced bitterness, and a compact, clean core.
Conclusions
Forcing and blanching are essential practices for enhancing the quality of certain traditional chicory varieties. The water method, typical of Late Treviso Red Chicory, produces a crisp product with an intense color. The sawdust technique, used for Gorizian “Voglia” Chicory, ensures a gentler and more uniform blanching process. When performed correctly, both methods allow these horticultural specialties to be fully enhanced, improving their taste, texture, and culinary value.