Cultivation

Fresh consumption of witloof chicory

Cichorium intybus L. (Witloof Chicory Group)

The main product for consumption is the etiolated head, or chicon, obtained by forcing roots in the dark. The absence of light prevents chlorophyll synthesis, resulting in a tender, crisp texture and a specific flavor.

In the reference 6 varieties crop Witloof chicory, where this is mentioned in the description.

The specific nature of fresh witloof consumption is due to a two-stage production cycle, involving the cultivation of the root and subsequent forcing in complete darkness. This process ensures leaf blanching, which is critical for product quality, as light exposure promotes chlorophyll accumulation and increases undesirable bitterness.

The flavor profile of fresh witloof is determined by the presence of the glycoside intybin, which gives the leaves their characteristic bitterness. Modern varieties are bred to reduce this trait. In culinary applications, to balance the flavor when consumed raw, the product is often paired with acidic or fatty ingredients, such as apples, citrus fruits, or vegetable oil.

General information about the subject — on the page Fresh market use.

Sources8

Varieties of Witloof chicory mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.