Belgian endive was reportedly discovered by a farmer whose chicory roots sprouted in his cellar over the winter. It is grown in the dark to stop it from getting green and bitter, and can be eaten raw or cooked. 

 

Choose belgian endives that are covered to prevent light exposure and that have tight leaves and a crisp, solid head.

 

Refrigerate belgian endives in the crisper section and use within 2 weeks.

 

Fat free, cholesterol free, sodium free.