Chicort De Bruxelles - Cichorium intybus

The Brussels Witloof Chicory (Endive) is a variety intended for traditional forcing, which produces beautiful, dense and firm endives. This biennial vegetable plant is grown to be forced in a corner of the garden or in a cellar. It can be consumed raw or cooked. Sowing period is from May to June for a harvest 5 months after sowing.

The Witloof Chicory is an herbaceous plant that belongs to the Asteraceae family. It has the Latin name Cichorrium intybus foliosum but is more commonly known as Endive, Chicon, or Brussels or Belgian Chicory.

There are several types of Chicory, with wild Chicory being the closest to the natural species found in meadows and along roadsides. The Witloof Chicory stands out for its cultivation method: it is the second shoot that is consumed after being forced in open ground or in a cellar.

It is a task that can be considered tedious, but it is rewarded with beautiful, firm, and white roots with a characteristic bitterness.

In the garden, Endive thrives best in heavy, deep, fresh, and not too rich soil.

Witloof Chicory can be consumed raw or cooked. It is just as delicious in a salad, with some walnut kernels, pieces of Roquefort cheese, and a drizzle of honey vinaigrette, as it is in a traditional béchamel gratin.

All Chicories have tonic, purifying, and slightly laxative properties.

Harvest: Witloof chicory roots are harvested in October-November, and forcing can then be carried out every 15 days to spread out the harvest.

Storage: They keep quite well when stored in a cool place but must be kept away from light (which is why they are usually wrapped in blue paper on the stalls).

The gardener's tip: Regular hoeing and weeding are recommended, and mulching is advisable in case of drought during the period from May to October. Forcing can also be done in a cellar.

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