Fixed new breed seeds for early to mid forcing. Consistent and profitable. For forcing without casing soil. Endive has a small head of cream-colored, bitter leaves. It is often sold wrapped in blue paper to protect it from light and so preserve its pale color and delicate flavor. The smooth, creamy white leaves may be served stuffed, baked, boiled, cut and cooked in a milk sauce, or simply cut raw. The tender leaves are slightly bitter; the whiter the leaf, the less bitter the taste. Also known as witloof. Tags: Harvest: Early, Color: Yellow, Season: Spring Fall Winter, Certification: Biodynamic.
Horace mentions endive in reference to his own diet, which he describes as very simple: "As for me, olives, endives, and mallows provide sustenance". The technique for growing blanched Belgian endives was accidentally discovered in the 1850s in Schaerbeek, Belgium. Endive is grown completely underground or indoors in the absence of sunlight in order to prevent the leaves from turning green and opening up (etiolation). The plant has to be kept just below the soil surface as it grows, only showing the very tip of the leaves. Today France is the largest producer of endive. Delicious endive recipes