Belgian endive, often called witloof chicory or chicon, is a distinctive leafy vegetable with pale, compact, elongated heads. Its tender leaves offer a mildly bitter flavor and crisp texture, making it a versatile ingredient. It is commonly enjoyed raw in salads or cooked, which softens its bitterness into a nutty taste.
Stage 1: Growing the Endive Roots
Belgian endive cultivation begins with developing robust roots outdoors, which serve as the foundation for the edible chicons. Belgian endive thrives in full sun, though it can tolerate some afternoon shade in hot climates. The plant prefers well-drained, loose, loamy soil rich in organic matter.
Before planting, loosen the soil deeply, at least 12 inches, to accommodate the long taproots and remove any rocks. Amending the soil with compost or well-rotted manure improves its fertility and texture. A soil pH between 6.0 and 7.5 is generally suitable. Direct sow seeds in mid to late spring, 110-140 days before the first hard frost, planting them 1/4 to 1/2 inch deep.
Sow seeds 1 to 2 inches apart in rows spaced 18 to 24 inches apart. Once seedlings emerge, thin them to a final spacing of 4 to 6 inches between plants. Consistent moisture is necessary throughout the growing period; keep the soil moist but not waterlogged to prevent root rot. Regular watering is important, especially during dry spells. Weed control is also important to minimize competition for nutrients and moisture.
Roots are typically ready for harvest in late fall, around mid-October to mid-November, after 110-150 days of growth. At this stage, roots should be 1 to 2.25 inches in diameter for optimal chicon production. Carefully dig roots to avoid damage, as bruised or broken roots may rot during storage or forcing. After digging, trim foliage to 1 inch above the root crown and roots to a uniform length of 6 to 8 inches.
Preparing Roots for Forcing
After harvest, prepare endive roots for indoor forcing. Gently clean off excess soil, being careful not to damage the root surface. Trimming the foliage to 1 inch above the crown helps direct the plant’s energy towards chicon development during forcing. Trim the root ends to a uniform length of 6 to 8 inches, which aids in consistent growth during forcing.
A chilling period, also known as vernalization, is important for many Belgian endive varieties to initiate chicon development. This cold treatment signals to the root that winter has passed, prompting it to sprout. Roots can be stored for 6 to 10 weeks in cool, humid conditions (32-34°F / 0-1°C, 90-98% humidity), such as a refrigerator, root cellar, or unheated garage. Store them in slightly ventilated plastic bags or covered loosely with damp sacks to maintain humidity and prevent drying out.
Stage 2: Forcing the Chicons
Forcing is the specialized indoor process that coaxes pale, compact chicons from prepared endive roots. Select containers 12 to 15 inches deep to accommodate the trimmed roots, such as deep pots or buckets. Plant roots upright, shoulder-to-shoulder, in a medium like moist sand, peat moss, perlite, or a sand-peat mixture. Approximately three-quarters of the root length should be embedded, ensuring crowns are not covered. Some varieties can be forced in water.
Maintaining complete darkness throughout the forcing period is important to prevent chicons from developing green chlorophyll and becoming bitter. Cover containers with black plastic or place them in a dark closet or basement to exclude light. Ideal air temperatures for forcing range from 50-65°F (10-18°C). High humidity, around 90-95% relative humidity, is also beneficial during this stage.
Water sparingly to keep the medium damp but not saturated, as overwatering can lead to root rot. Chicons are typically ready for harvest within 3 to 4 weeks, when they are firm and 4 to 6 inches long. To harvest, gently snap or cut the chicons from the root just above the crown. This careful harvesting can sometimes allow the root to produce smaller secondary chicons, extending the harvest.
Tips for Success and Common Challenges
Healthy root development during the outdoor growing phase is important, as robust roots store the energy necessary for producing quality chicons. Consistent watering and appropriate soil conditions in the field contribute to root health.
Strict adherence to complete darkness during the forcing stage is important. If chicons are exposed to light, they will turn green and develop an undesirable bitter taste. Bitterness can also be influenced by temperature fluctuations during forcing. Overwatering the roots during forcing can lead to root rot; keep the medium moist but not waterlogged. Selecting varieties specifically bred for forcing can also enhance success.