Brussels grondwitloof

Ever since the 1850s, when blanching and forced growth techniques were first introduced at the Botanical Garden of Brussels in Saint-Josse-ten-Noode, Brussels chicory has been traditionally cultivated in the wider Brussels-Mechelen-Leuven area where it thrives in the temperate climate of southern Flanders.

Today, Belgium exports its witloof (lit. white leaf) chicory to over 40 different countries. Like all vegetables grown in the absence of light, Brussels Grondwitloof remains white to pale yellow in color, it is particularly crisp and has a delicate bittersweet flavor.

While the bitter inner part of the stem is cut out, the tender chicory leaves are typically served either raw in salads, prepared in stir-fry dishes and soups, or they can be braised, roasted or grilled.