Referred to as 'Witte Goud (White Gold) on the Belgian side of the border, they are also just as revered by the neighbours French Flanders.
This special vegetable was actually discovered in Belgium in 1830 by a farmer who was saving chicory roots in his cellar for grinding to make into a coffee substitute. The roots sprung into life and the 'Endive' was born.
The leaves are both delicate and crunchy plus extremely nutritional. They can be eaten raw, and make an ideal appetiser when the leaves can be used to accompany dips. They are also delicious in chopped and served with mustard dressing as a side salad
Alternatively they can be cooked in a pan until they become caramalised, thus offsetting their natural bitterness.
Also known as 'Chicon' in some parts of France and 'Witloff' in the Netherlands.