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When I manage to get into the garden again I realise that the bed of Witloof chicory, planted out only two weeks ago, has been heavily pecked. Two out of the 28 dandelion-lookalikes are completely missing, but thankfully it's only the roots you need on this variety. These are lifted in November and December and stored in sand in a rodent-proof shed, or garage. We have neither, sadly, so we use our porch and pot up three at a time as needed into a large, black plant pot full of compost. These are covered with a bucket so that the light is excluded. When placed in a warm, dark cupboard they sprout and produce pale green chicons in about 20 days. These are crisp and sweet to eat raw, with a bitter edge that goes well with chicken. We normally force five potfuls over several weeks and this is plenty. To get tight chicons, the temperature must be roughly 13C/55F, no warmer. Too warm and they are loose and inedible. Witloof chicory is a saviour when deep snow carpets the garden, making it impossible to harvest a leek or a parsnip. We can still get fresh food without braving the elements.