Chicory, also known as endive has a small head of cream-coloured bitter leaves. It is grown completely underground or indoors in the absence of sunlight, a process that prevents the leaves from turning green and opening up. This is extensive manual work, as the plant has to be kept just below the dirt surface as it grows, only showing the very tip of the leaves. It is often sold wrapped in blue paper to protect it from the light’s harm and preserve its delicate flavor and pale coloring. Its smooth, creamy white leaves may be served stuffed, baked, boiled, cut and cooked in a milk sauce, or simply cut raw. Slightly bitter, the whiter the leaf, the less bitter the taste; the harder inner part at the bottom needs to be cut out before cooking to prevent bitterness.

"Baked Chicory"

Often called endive in America, this is a lovely way to eat chicory. If not eaten this way, it is good as a salad leaf, but never cut or wash chicory, as it makes it go bitter.

4 heads of chicory
3 large knobs of butter
salt
one lemon


Remove the outside leaves and wipe with a clean cloth. Add to an earthenware dish with the butter and place in a moderate oven until the butter has been absorbed and the chicory is golden brown. Serve as a side dish with a squeeze of lemon and sprinkling of salt.