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The 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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