Belgian Endive: A Labor of Love

A chicory family member, organic Belgian Endive, has a white and sunny-yellow torpedo-shaped, tightly wrapped head with a satisfying crunch and slightly bitter flavor. Originating in France and the Netherlands, Belgian Endive is gaining popularity in the US alongside radicchios and escarole. Delicious braised or eaten raw in salads, and its leaves are also perfect vehicles for scooping up dips as a healthy alternative to chips. 

Farmers in the Pacific Northwest traditionally have not taken on the daunting task of growing Belgian Endive. The notable recent exception is Commonplace Farm, located outside of Corvallis, OR. Cultivating Belgian Endive is far more complex than merely planting a seed. OGC buyer Matt Visser laughs, “Growing Belgian Endive is the sort of thing you think sounds reasonable if you farm in the frozen wastes of the upper Midwest and need to find a crop that grows outside of the ground.” 

Through a set of multiple growing steps that span three seasons, here’s an overview of Belgian Endive production from our friends at Commonplace Farm, near Corvallis, OR.

Belgian Endive is planted in the spring from seed and left to grow through the summer. In that time, they produce lush, green foliage and a mature root.

The plants are harvested in the fall, the greens are topped off, leaving the root. The roots are then packed into sawdust and placed in cold storage.

In late winter, the roots are replanted in containers indoors and kept in near-total darkness. The roots begin to sprout new heads. If exposed to light, the chlorophyll in the leaves will turn green, and the head’s overall shape will turn leafy.

By spring, they grow into light yellow, cylindrical heads of Belgian Endive!

This labor-intensive process yields a truly remarkable and versatile item that will delight eaters looking to try something special. Merchandise in small sets alongside other leafy greens in a wet rack to encourage shoppers to mix and match with more familiar varieties. While white Belgian Endive is the most common variety, watch for its colorful cousin in red hues also available at various times of year.  

Organic Belgian Endive is available now from Commonplace Farm and California Pearl. OGC is happy to work with these growers to ensure you can share this delightful vegetable with your shoppers!