An important addition to the list is the many frost-tolerant varieties of Italian chicory, red, white or variously mottled. The flavour actually improves after exposure to frost, which moderates the natural bitterness. A wonderful resource at a time when fresh salad ingredients are hard to find. I’m particularly fond of salads based on various combinations of chicory and stored apples.
Don’t forget, also, that some herbs such as parsley are available in frost-tolerant varieties which not only survive but continue to produce new leaf in winter conditions.
Great add! Thanks!
I have a pot of flat-leaf parsley that’s still going great guns. I think I’ll drag it into the greenhouse for a while and see how long I can still keep using it. Thanks for the reminder! :)