The secret under the soil: why Flanders is so proud of its chicory

Endive de terre grows in the dark, underground, and is harvested by hand by a small group of Flemish growers still faithful to this traditional method. Rare, seasonal and protected at European level, it seduces chefs and gourmets with its unique flavor and authentic character.

Publirédactionnel Published on 10/10/25 at 10:04 AM

What is garden chicory?

Ground endive is a unique winter vegetable: crisp, with white leaves and a slightly bitter, almost elegant flavor. It grows in the dark, under a thin layer of soil, which gives it its pale color and delicate texture. The result? An exceptional dish, rooted in Flemish culinary heritage for almost 150 years.

like Champagne or Parma ham, Brussels endive has a Protected Geographical Indication (PGI). This European label guarantees traditional cultivation: in the open ground, using local seeds and following the rhythm of the seasons. Production is demanding and takes several months, but those who have tasted the difference with industrial endive know that it's worth the effort.

A Belgian invention

The name of Belgian endive abroad - "Belgian endive" or "chicon de Bruxelles" - immediately betrays its Brussels roots. Literally, endive's roots are in Belgium. In the winter of 1833, Franciscus Bresiers, gardener at the Brussels Botanical Garden, discovered that chicory roots spontaneously produced white shoots underground. This chance discovery quickly became a revolutionary cultivation method for Brabant's market gardeners. The first heads appeared on the Brussels market in 1846, and large-scale production began in 1875.

Today, this tradition lives on in the sandy-loam soils of Flemish Brabant, with Kampenhout as its symbolic epicenter.

Where can you find endive?

To understand what makes endive so special, nothing beats a visit to the endive plant. See how it grows, and especially how it's harvested by hand, layer by layer, in the dark and in the dirt. Several producers in Flemish Brabant offer this experience through guided tours and tastings.

Hoevewinkel Salens - Ven Der Elst

During a tour, Luc Salens shares his know-how about endive. From sowing to harvesting, he guides visitors step by step through each stage of cultivation.
▶ www.salensbvba.be

Grondwitloof De Valck - Wolvertem

Discover how four varieties grown on 4.5 hectares give rise to an exceptional endive. After a tour of the warehouse and chicory room, you can enjoy a soup or a fresh bite. Elke De Roos clearly explains the differences between growing in the ground and hydroponics. Guided tours are by appointment only, and must be booked by e-mail at adresseelkederoos89@hotmail.com.

kris Vlegels

Witloofmuseum - Kampenhout

For those who want to know more, the Witloofmuseum in Kampenhout is the ideal starting point. Here you can learn about the history of endive, technical terms such as 'forcing' or 'head', and the differences between hydroponic and field-grown endive.
▶ kampenhout.be

Brussels grondwitloof Thomas Cools - Weerde

After registering, fourth-generation grower Thomas Cools will inform you of harvest dates by e-mail. You can then come and pick up his freshly grown Brussels endive. And don't forget to try his homemade endive croquettes, a real treat.

kris Vlegels

Where to find the best endive?

Endive shines in its simplicity. Raw with a little mayonnaise, braised in butter or transformed into a comforting soup. But the great classic is endive au gratin, rolled in ham and topped with cheese sauce. A dish that's both warm and emblematic of the nobility of Flemish cuisine. Addresses where endive is served as it should be:

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