Endive (Witloof Chicory)

A gourmet leafy vegetable with a touch of European elegance — and a perfect fit for adventurous Indian gardeners. Witloof Chicory, also known as Belgian Endive, produces long, crisp white leaves with a mild, nutty bitterness — a flavor prized in salads and sautéed dishes.

In India, its taste is reminiscent of certain wild greens (karela-like bitters), making it a fascinating addition for gardeners who love exploring complex, earthy flavors in fusion or health-focused cooking.

🌞 Why Indian Gardeners in California Love It

• Cool-season crop: Thrives in mild winters and early spring, much like methi or sarson.

• Unique flavor: Its subtle bitterness complements Indian greens and continental dishes alike.

• Two harvests in one: Grow once for leafy greens, then “force” roots indoors for creamy, blanched heads.

• Nutritious and fiber-rich: A healthy addition to modern Indian-inspired salads and meals.

🌱 Sowing & Growing Instructions

• When to sow: Direct-sow or start indoors from late fall to early spring (October–February).

• Sowing depth: ¼ inch (6 mm).

• Germination: 7–14 days at 60–70 °F (16–21 °C).

• Spacing: 8 inches (20 cm) between plants, 12–18 inches (30–45 cm) between rows.

• Soil: Loose, fertile, and well-drained — roots form best in deep beds.

• Sun: Full sun to light shade.

• Water: Keep evenly moist for tender leaves and strong roots.

• Fertilizer: Moderate feeder — enrich with compost before sowing; avoid excess nitrogen.

• Harvest:

  • Greens: 50–60 days.

  • Forcing roots: After 100 days, dig mature roots, store 2–3 weeks in a cool dark place, then replant in darkness to produce the classic pale “chicons.”