Chicory or Belgian endive is a leafy vegetable and is botanically known as the chicory plant.

Chicory is closely related to the radicchio. Crosses between the radicchio and chicory resulted in the less well-known red-leaf chicory. Years ago, the chicory root was roasted and added to coffee. Today we enjoy chicory sprouts as a salad or a vegetable. Chicory cultivation is carried out in two stages: First, the sprouting beet root is pulled from the field and then taken to specially darkened greenhouses. No chlorophyll develops in the leaves when chicory is grown in the dark; thus it retains a pale, yellow colour. This is not just for appearance because if chlorophyll were allowed to develop, it would impart a bitter taste.  So thanks to this procedure, there is little bitterness.

Season: From October to May

Nutritional Value: Chicory – Swiss food composition database


Did you know...?

Chicory contains a wide range of different minerals and bitter substances that are good for the digestive system.

1 portion a day corresponds to:

One chicory sprout.