Chicory

Also known by its Flemish name, witloof, chicory has narrow, tightly furled, spear-shaped leaves that are creamy white with very pale yellow tips. This cigar-shaped vegetable is grown in the dark or under peat or sand to prevent the leaves from turning green.

Chicory may be used raw in salads, but it can also roasted, braised or used in stir-fries. Any slight bitterness may be removed by blanching it in a little stock with a few drops of lemon juice before cooking.

It is important to note that what we call chicory in Britain is known as endive (or Belgian endive) in North America, whilst what is known as chicory in the US is called endive here in the UK.