Belgian Endive (Witloof Chicory)

Belgian Endive is a luxurious, torpedo-shaped vegetable with pale yellow and white tightly packed, elongated leaves. This gourmet vegetable is prized in Europe for its elegant presentation, crisp texture, and pleasantly bitter flavor. Its slightly tangy undertones make it a versatile ingredient in both raw and cooked preparations that pairs beautifully with a variety of dishes. Use in salads for a refreshing crunch and hint of bitterness to your greens, as a attractive vehicle for dips, spreads, or fillings, as edible serving cups or boats for appetizers and hors d'oeuvres, cooked in soups and stews. Belgian endive is also delicious braised, roasted, and grilled to bring out its natural sweetness. In history, Belgian Endive roots were commonly used as a coffee substitute. In fact, Belgian Endives were discovered when a farmer storing roots for coffee saw the pale yellow heads regrowing from the roots. Belgian Endive is a nutritious vegetable that provides vitamins (especially vitamin K and vitamin A), dietary fiber, and essential minerals.

Also Known As: Witloof Chicory, French Endive, Chicory Endive, White Gold, Brussels Chicory, Leaf Chicory, Succory, Barbe De Capucin, Perle Du Nord, and Chicoree De Bruxelles.

Also Known As: Belgian Endive, French Endive, Chicon, Witloof, Witlof, Witlooflof, Brussels Witloof, Endive Barbaresque, Chicoree de Bruxelles, Witloofchicoree, Belgische Endivie, Indivia, Blanched Endive, Pale Endive, White Leaf Endive.

Plant Name:	Endive, Witloof Chicory (Belgian)
Latin Name:	Cichorium intybus
Days to Germinate:	7-14
Days to Harvest:	100-140
Plant Height:	12 - 18 Inches
Spread:	6 - 8 Inches
Growth Habit:	Rosette
USDA Zones:	3-11
Lifespan:	Perennial
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2025

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 2 feet apart. This formation of ridges will help with drainage.

Planting:

Belgian Endive is short-term perennial with a two-stage growing process. First the root is grown, then after a period of cold temperatures called vernalization, the root is replanted in total darkness in a process called forcing.

Stage 1: Plant in mid-Summer (ideally, first week of July) for mature parsnip-like taproots in late-Fall. Use a hoe handle or stick to make a 1/2 inch furrow deep down the center of the ridge.  Plant 2-3 seeds in the furrows spaced 4 inches apart within the rows. Cover with loose soil then firm soil and sprinkle with water. Keep soil moist until established.

Lift the roots from the soil in mid-October-mid-November. The roots are ideally 1-1/4" to 2-1/4" in diameter to produce attractive endive buds. Cut off leaves 1" above the root grown and trim roots to 8". If the roots did not experience cold temperatures in the ground yet, they may need to undergo vernalization by storing in a humid, 32F-40F environment for 3 weeks. A cool garage or refrigerator are good options.

Stage 2: After the roots have been vernalized, force the roots by using an at least 10" deep crate, bin, or pot and covering about 2/3 of the roots in a soilless medium such as sand or peat. The roots can be densely spaced, about 2"-3" apart. Add water so the medium is completely moistened. Then cover the system in a thick black trash bag and store in a 65F environment. A basement near the furnace or closet are good options. Belgian endives will be ready after 3-4 weeks.

Planting Depth:	1/2 inch
Within-Row Spacing:	4 inches
Between-Row Spacing:	2-3 feet

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2 times a week. Sandy soils may need to be watered more often than heavy clay soils.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots.

Fertilizing: Once seedlings are established, 3-4 weeks after planting, you may optionally apply 2 tablespoons of a complete fertilizer around each hole, or 1-2 pounds per 100 square feet, without letting the fertilizer touch the plants. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Belgian Endive is typically harvested in two stages: first, the leafy greens are harvested, and then the bitter-tasting roots are forced to produce the characteristic pale, tightly packed heads. The leaves of the plant are usually ready to harvest about 75-100 days after sowing. For the first stage, cut the leaves when they are young and tender, typically when they reach about 6-8 inches tall. For the second stage, after the leaves have been harvested, the roots are dug up and stored in a cool, dark location. To force the roots into producing the edible, white, tightly packed heads, place them in a dark, humid environment at a temperature of around 50F-60F. After about 3 weeks, the forced heads will be ready for harvest. Harvest the heads by cutting them off at the base, ensuring the white, tender endive is crisp and has a mild flavor.