Belgian Endive (Cichorium endivia)

Belgian Endive (Cichorium endive):  ancient variety slightly bitter it has compact texture, well suited for cooking. It is cultivated like radicchio and other chicories, sown from March to August (South-Italy), requires moist soil avoiding water stagnation. The Belgian endive or Witloof chicory (large leaves) is named after its place of origin (which is not always the case as can be seen with the Japanese Trifele Tomato, the Grano Turco corn, the Round Eggplant) it is widespread throughout Netherlands and Germany.
 The white colour of the head is gotten through bleaching process, a process that gives it a new appearance and colour which will be described on the next section.