Life & Style> Food & Drink on Times OnlineThe ancient Greeks ate wild blue succory (chicory) when the leaves were young and not too bitter. Today’s version has larger and much less bitter leaves, but the transformation was a slow process. ...
... The most dramatic breakthrough came in the 1840s, when the head gardener at the Brussels Botanic Garden lifted his chicory (French: endive) plants in the autumn, cut off the leaves, and replanted the roots in a dark cellar where they regrew into a white, tightly clustered, less bitter, head of leaves. He named his variety “witloof” (white leaf), now the most popular forced variety. ...
Full Story: Fresh and wild: Chicory; by Catherine Brown
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