Blanching Cap

Used to exclude light from chicory to create a prized gourmet treat.

Produces that sought-after end result perfected by French market gardeners. Caps are typically placed on chicory heads 4–5 days before harvest to deprive the inner leaves of light (which turns them white, drastically reduces bitterness, and makes them tender, sweet, succulent, and visually appealing). Using blanching caps is much more labor-efficient than banding leaves together. Polypropylene construction.