Belgian endive

Endive

What it is

Discovered by accident around 1830, when a Brussels farmer left chicory roots in a dark cellar and found them sprouting pale, tight, tender heads. It has been grown in the dark ever since — expose it to light and it greens and turns unbearably bitter.

In the kitchen

Keep it wrapped and in the dark at home too. And cut out the cone at the base, which holds most of the bitterness.

Goes with

Walnut Blue cheese Butter Orange Prosciutto di Parma Cream Honey Apple

Same species

Barbe de capucin Castelfranco chicory Escarole Frisée Puntarelle Radicchio

Also used with

Bleu d’Auvergne Bleu des Causses Grenoble walnut Maroilles Moscatel vinegar Périgord walnut

In season alongside

Sweetfish (ayu) Baek-kimchi Crosnes Honeydew melon Nanohana (rapeseed blossom) Pomelo

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