Belgian endive
Belgian endive is forcing chicory grown in darkness to produce compact, pale leaf heads with a crisp, bittersweet character.
- Plant group
- Forcing chicory
- Edible part
- Pale leaf heads, called chicons
- Texture
- Crisp
The darkness behind the pale head
Growers force new growth from dormant chicory roots while excluding light. The resulting tightly packed leaves are the pale heads sold as Belgian endive. This describes production, rather than a different kind of lettuce.
Try it in the kitchen
Separate the leaves for a salad with apple and walnuts, or roast halved heads and serve them alongside cooked beans.
For an Italian gratin, pair halved heads with breadcrumbs and grated cheese.
Choose the head you mean
Look for compact, pale heads identified as Belgian endive or Witloof. Curly endive and escarole have different leaf forms, so check the name as well as the appearance.
