Endives

All varieties of chicory in this category are descended comes from the common chicory plant which was already appreciated as a salad in ancient Egypt and Greece. The Belgian endive has its origins in Belgium, where the blanching method was developed. There is a great variety of endive species, especially in France. Sugarloaf is native to Southern France, Italy and Ticino, while the radicchios originated in Upper Italy.

Di Bruxelles (Dura) - Endives (Belgian endives)

Improved variant of the DURA variety. Variety for harvesting of shoots, from December to March. Will form heavy, firm shoots in low temperatures. A speciality, with a fine taste.

€3.05
Etardo KS - Endives (Belgian endives)

Endive with firm, heavy heads. Medium-late and late forcing in soil recommended. Developed from Tardivo. Delicious, pure taste.

€3.05
Macun KS - Endives (Belgian endives)

Open-pollinated, newly-bred variety for early to late forcing. Uniform and high-yielding. No need for soil-cover when forcing.

€3.05
Puntarella - Catalogna

Traditional, Italian winter vegetable, which is eaten when the slightly bitter tender flower sprouts, i.e. flower stalks together with the bud, are still tightly closed. Long harvest period due to the extended planting period.

€3.05

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