Chicory should be frozen only for use in cooked dishes as it goes limp when thawed. Select firm heads with white stalks and yellowish-green leafy edges. Avoid any that are browning or appear flabby.

Cut a cone shape out of the base with a sharp knife, to remove any bitterness.

Blanch in boiling water for 3 minutes. Drain, plunge into a bowl of iced water to cool completely. Drain again and dry on kitchen paper. Pack in polythene bags in convenient quantities. Remove the air, seal, label and freeze. Storage time: 6 months.