Surprisingly fun
Chicory is a crisp vegetable that can be eaten both raw and cooked. The white leaves have a characteristic bitter flavour that fits perfectly in some dishes. Its soft and crunchy texture makes chicory an ideal addition to salads, but it is also delicious in hot meals such as stewed or grilled.
Store your Belgian chicory in the fridge wrapped in a damp cloth or paper bag to keep it fresh and crisp.
When stewing, let the Belgian chicory drain first or gently squeeze it to prevent it from releasing too much moisture.
Growing chicory is a real trade. First, the roots of the plant are grown in the field in summer. Then those roots are harvested in autumn. Then the “pulling” starts: this can be done in open ground or with hydroponics. With open ground, the chicory grow in containers with soil, while with hydroponics, water and nutrients ensure growth. After a few weeks, the white, crisp chicory we all know emerges. This is how chicory, with care and skill, get from the farmer to your plate!
The Salens family has been growing root chicory for four generations. They have no employees — only family members work...
Bert and Lowie specialise in growing chicory, potatoes and onions.
Patrick Van Ingelgom has had a passion for chicory since childhood. His great-grandfather founded the business in 1922...
Johan and Karin Magnus both come from farming backgrounds. In 1983, the couple started a chicory farm in Brussegem...
In 2007, Gijs took over his parents' chicory business and named it 'Nature's Gold production'.
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