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Grow witloof chicory for crisp, pale endive heads and tender winter greens.

Grower’s Corner
Pair the seed packet with practical growing notes from the Masala Central garden.
Read the guideWitloof chicory is grown differently from leafy endives. In the first season, plants develop long taproots. These roots are then lifted and “forced” in darkness to produce tight, pale heads known as Belgian endive. The blanched leaves are crisp and mildly bitter, ideal for fresh salads, braising, or light sautéing.
If left unforced, the outer green leaves can also be harvested earlier as cooking greens. Witloof offers gardeners a unique cool-season project, producing a refined winter vegetable from roots grown in the garden.
Read the full guide on Grower’s Corner.