Identity card
The endive (Cichorium endivia, Astrraceae family) was apparently discovered by accident in the 19th century. A Belgian farmer had forgotten some wild chicory covered by earth in his cellar, where it grew into the smooth, white leaves of the endive we know. Later, the head gardener of the Brussels botanical gardens, Franciscus Breziers, developed the cultivation by forcing. Known as chicon in Belgium or witloof (white leaf in Flemish), it was introduced to France by Henri de Vilmorin and sold at Les Halles de Paris as early as 1879. Its cultivation developed in France after the 1920s. The endive is a biennial plant cultivated as an annual plant, which comes from the varietal enhancement of common chicory (Cichorium intybus).
It has a slightly bitter taste and a crunchy texture. We distinguish between the northern endive (white) and the crimson purple-red endive from the red Italian chicory called “Chioggia”. The endive is cultivated from May (seeding) to October (forcing roots in earth), in humid cellars at 20°C, in the shade, and it is harvested from October to December. On maturity, the root is cut and then sorted, cleaned and packaged. Today, it is usually forced in trays fitted with a nutritious solution (hydroponics) to speed up the harvesting. This vegetable was once a winter crop but it can now be bought all year round. Traditional forcing in open fields has become rare, although it produces an endive of much higher quality, appreciated by experts.
Production and consumption
The primarily European market represents about 400 000 tons depending on years. France remains the leader with 204 500 tons (80% from Nord-Pas de Calais/Picardie) ahead of Belgium and The Netherlands.
The Belgians are the largest consumers with 8 kg/inhabitant/year, against 3.2 kg for the French. The endive is served raw in a salad with walnuts, apples, smoked duck or cheese, or steamed, browned, braised, in a béchamel sauce or au gratin. (sources: Agreste, Interfel)
At Rungis Market
Some 9 526 tons of endives (92% French production) were sold at Rungis Market in 2010.
“We sell about 3 200 tons of endives a year, which represents 25% of our turnover,” explains Mr Pascal Mauvée, General Manager of Mauvée. “Our clientele is primarily composed of stores and some fruit and vegetable stockists, market retailers, local authorities and Rungis wholesalers. The imbalance between supply and demand can be explained by the higher yields and the downturn in consumption.”
Séverine Littière
