Endives/Belgian endives

Endives are tender, slightly bitter and aromatic and a culinary delight when there are no other salads left to harvest. However, the cultivation, which takes place partly in the garden and partly in the house, is a bit more demanding and requires some patience. The method of growing blanched endives from large-rooted chicory was invented Belgium. Belgian endives are descended from wild chicory and therefore also belong to the Asteraceae family. Varieties for growing Belgian endives are not suitable for the preparation of chicory coffee from roasted chicory roots.

Belgian endives are sown directly outdoors from early to mid-May. Ensure even growth. Plants sown early tend to bolt. Thinning out in time is important for even root formation. Belgian endives are easy to care for over the summer. The roots are dug up in late autumn (around mid-November) before the first frost. Cut off the leaves approximately 1cm above the root base and trim lateral roots. After storing them for at least 2 weeks, the roots are placed upright or at an angle in moist soil or sand in batches and left in the dark (in a cellar, covered with soil or under an opaque fleece). Water thoroughly. The forcing time is 3-5 weeks at 15-18°C, at cooler temperatures, e.g. in a cold frame, they are not harvested until early spring.