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Witloof Chicory (Belgian Endive) Cichorium intybus L. var. folosum
Last revised September 5, 2001
The terms "chicory" and "endive" are frequently interchanged because the "forced" product of Witloof chicory has been erroneously named French or Belgian endive. This information deals with the production of the forced Witloof chicory for chicons (4-6 inch, spindle-shaped heads or buds). Other synonyms are White Endive and Dutch chicory.
Another type of chicory, whose dried roots are used as a coffee substitute, is Magdeburgh or Italian Dandelion. Tops may also be used in cooking like spinach. The field production phase of both these types may be handled similarly.