How to prune chicory 'puntarelle'

Harvest inner shoots from late autumn through winter as they develop; cut back the crown in late winter if regrowth is wanted. Cut individual inner shoots (the pencil-thick hollow ones) close to the base using a sharp knife as they reach 10–15 cm. Removing outer leaves by cutting at the base keeps the crown open. In mild regions, cut the whole crown to 3–4 cm to encourage a second flush.

Harvest every 1–2 weeks as shoots emerge; outer leaf removal as needed. Puntarelle chicory is prized for its crisp inner shoots and needs minimal pruning. Harvest by cutting the central hollow shoots individually as they emerge, which also encourages further shoot production. Remove any yellowed outer leaves to improve air circulation. Plants can be cut back to the crown for regrowth in mild winters.

Cut individual inner shoots (the pencil-thick hollow ones) close to the base using a sharp knife as they reach 10–15 cm. Removing outer leaves by cutting at the base keeps the crown open. In mild regions, cut the whole crown to 3–4 cm to encourage a second flush.