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Endives

 
 

Our expert France

Endives

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Endives Chicory from northern France In Belgium and in the north of France, this plant belonging to the Asteraceae family is known as 'chicon'. © Bagros - age fotostock

See more pictures: Endives

  • Chicory from northern France
  • Removing the leafs of a chicory
  • Cooking chicory
  • Chicory with ham
  • Vegetables and raw chicory
  • A red chicory and its root

Endives were discovered by chance a century and a half ago in the Brussels region.
They were introduced to France around 1920 by Belgian seasonal workers and since then the Nord-Pas-de-Calais has become the world's leading region of endive crop production. With 190,000 tons grown annually, the Nord-Pas-de-Calais provides 83% of the endives produced in France and 50% of worldwide production.
After being conserved in a cold room, the plants are moved into a warm, humid atmosphere which triggers the growth of the endive.
Endives can be eaten raw (in a salad) or cooked (in a gratin, quiche or soup) and feature in many recipes, including pan-fried endives, scallop with endive and barley grain, caramelised autumn endive tart with soft brown sugar, etc.

Enogastronomy

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