Frank has been talking about growing Belgian endive for quite a while and it’s actually been a year in the making. It’s a multi-step process. First you grow the seed, then chop them down and force it to grow again with a high enough temps and without any light. That’s what keeps them so pale in color.

Here’s what they look like in the ground:

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You can eat them in a salad: Apple and Endive Salad

Baked with ham and bechamel

Use them to scoop your favorite dips like hummus or a caramelized onion dip.

If you’re curious about it’s history, here’s a great little story:
Belgian endive was first produced in 1830, by accident. The story goes that Jan Lammers, a Brussels farmer, stored chicory roots in his cellar, intending to dry and roast them for coffee (a common practice in 19th century Europe). But when Lammers returned to his farm after serving in the Belgian War of Independence, he had achieved quite different results. The roots, having rested for several months in the dark, had sprouted small, white leaves. Curious, Lammers took a taste and found the leaves to be tender, moist and crunchy. (source: bigoven.com)

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