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Endives , Chicory from northern France , France
Chicory from northern France

In Belgium and in the north of France, this plant belonging to the Asteraceae family is known as 'chicon'.

© Guy Ozenne / 123RF
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Endives France
By Amy Adejokun Amy Adejokun Section editor

Discover Endives

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.


Endives , Removing the leafs of a chicory , France
Removing the leafs of a chicory

Chicory can last several days in the refrigerator or in a cellar. The most important thing is that it is kept away from sunlight.

© Margouillat / 123RF
Endives , Cooking chicory , France
Cooking chicory

Chicory can be cooked in various ways: steamed, fried, boiled or braised.

Endives , Chicory with ham , France
Chicory with ham

The recipe for chicory with ham is very popular, but there is more than one. It can be prepared with chilli, as fritters, with scallops, or as a stew.

© Margouillat / 123RF
Endives , Vegetables and raw chicory , France
Vegetables and raw chicory

There is no need to wash chicory, even when eating it raw. All you need to do is peel off the first few layers and cut off the base.

© Guy Ozenne / 123RF
Endives , A red chicory and its root , France
A red chicory and its root

Separating the root from the chicory is one of the final stages in its production.

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