How to Grow Witloof Chicory
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Witloof Chicory
Cichorium intybus var. foliosum
vegetableWitloof chicory, also known as Belgian endive or French endive, is a forcing chicory grown for its pale, tender, blanched shoots called chicons. The plant begins as a leafy green in the garden, then the roots are dug and forced indoors to produce the prized white, compact heads. It's a cool-season crop valued in European cuisine for its slightly bitter, refined flavor.
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Example Witloof Chicory timeline · Pittsburgh, PA (Zone 6b)
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Plant Witloof Chicory
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Witloof Chicory
Around Aug 15≈ 120 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Witloof Chicory dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Zones 4-8; performs best in cooler regions with mild fall and winter temperatures
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Seedling
2-3 weeksThin cotyledons emerge, followed by true leaves. Plants develop a rosette of green, deeply lobed leaves.
Thin seedlings to proper spacing as soon as first true leaves appear. Keep soil consistently moist. Protect from slugs.
Vegetative Growth
8-12 weeksPlant develops a full rosette of deeply cut, green leaves resembling dandelion greens. Underground, the taproot thickens and elongates.
Maintain consistent watering and feed with balanced fertilizer mid-season. Monitor for pests. Remove any flower buds that appear to direct energy to root development.
Root Development & Maturation
4-8 weeksLeaves may begin to yellow slightly and wilt in fall. The thick, parsnip-like root (6-8 inches long) is fully developed and ready for harvest.
Reduce watering slightly as fall progresses. In late fall (after first frost), stop watering and allow foliage to die back before digging roots.
Root Storage & Forcing Preparation
Variable; up to 3 monthsHarvested roots are trimmed and stored in cool, moist conditions (32-40°F). Roots remain dormant and ready for forcing.
Store roots in damp sand or peat moss in a root cellar or refrigerator. Roots can be stored 2-3 months. Trim leafy top to 1 inch before storage.
Forcing & Chicon Production
3-4 weeksRoots are planted in trays or pots in darkness with warmth (60-65°F). New pale, tender, compact heads (chicons) emerge within 3-4 weeks.
Plant roots upright in moist soil/sand, 4-6 per tray. Keep in complete darkness and maintain warmth. Water lightly to keep soil moist. Harvest when chicons are 4-6 inches tall and still tightly compact.
Common Pests
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and
Hand-pick, use copper barriers, beer traps, or nematodes. Apply diatomaceous earth around plants.
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Use row covers on young plants, spray with neem oil, or apply spinosad if infestation is heavy.
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Spray with strong water stream, apply insecticidal soap, or use neem oil. Encourage beneficial insects.
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Remove affected leaves, use row covers, or apply spinosad during heavy infestations.
Uses
Gourmet Salads & Raw Preparations
CulinaryChicons are prized for salads where their tender texture and slightly bitter, refined flavor add sophistication. The pale leaves are more tender and less bitter than the green foliage. They can be eaten raw, braised, or roasted. [source]
Braised & Roasted Dishes
CulinaryWitloof chicons are excellent braised in butter, wine, or cream, or roasted with olive oil. Their firm structure holds well during cooking and develops a mellow, nutty flavor when heat is applied. [source]
Digestive & Bitter Tonic
MedicinalChicory root and leaves contain inulin and have been used traditionally to support digestive health and liver function. The bitter compounds may stimulate digestive secretions. [source]
Chicory Root Coffee Substitute
HouseholdDried, roasted chicory root has long been used as a caffeine-free coffee substitute or additive, particularly in European and New Orleans-style coffee blends. [source]
Pollinator & Beneficial Insect Support
WildlifeIf allowed to flower, witloof chicory produces attractive blue or occasionally pink flowers that attract bees and other pollinators, supporting garden biodiversity. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Harvest roots in late fall after foliage dies back, typically after the first frost. Dig carefully to avoid damaging the roots. Trim leaves to 1 inch from the crown. For chicons, harvest when heads are 4-6 inches tall, still compact and pale, cutting at the base. Cut chicons can regrow for a second, smaller harvest if roots remain in forcing medium.
Fun Facts
- 🌱 Witloof chicory was developed in Belgium in the 1850s by agronomist François Brezier, who discovered that forcing roots in darkness produced the tender, pale chicons sought by high-end European restaurants.
- 🌱 The pale color of chicons is achieved through blanching—the absence of light prevents chlorophyll development, keeping the heads creamy white and tender rather than green and bitter.
- 🌱 A single witloof root can be forced multiple times; after harvesting the first chicon, the root can sometimes produce a second, smaller head if kept moist and warm.
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