Chicory
It grows in the dark to stay white; a speciality of northern France.
- Season: October, November, December, January, February, March, April
- Peak season: December, January, February
- Botanical family: Asteraceae
History
Chicory (Belgian endive) was born by accident around 1850 in Belgium: a gardener is said to have left chicory roots in a dark cellar and found they had grown pretty white shoots. The “witloof” (white leaf) quickly spread to northern France. Today, France is the world’s top producer.
Origin and growing regions
Chicory is a speciality of northern France:
- Hauts-de-France (Nord, Pas-de-Calais, Somme)
- Brittany
- Normandy
Open-field chicory, grown the traditional way, has a Label Rouge.
Benefits
Chicory is light and crunchy:
- Very low in calories: About 15 kcal/100 g.
- Hydrating: About 95% water.
- Vitamin B9: Useful for growth.
- Intybin: Gives its gentle bitterness.
Varieties
- White chicory: The classic, mild and crunchy.
- Red chicory: Red-tipped, a little sweeter.
- Open-field chicory: Grown the old way, under soil, Label Rouge.
Zero waste
- Storing: In the fridge, wrapped in paper to keep out the light: 1 week. In light, it turns green and bitter.
- Freezing: Braised: up to 6 months. Raw, it loses its crunch.
- Nothing goes to waste: Damaged leaves can be braised or go into soup. The heart is lovely raw.