Beneath its pale, crunchy leaves lies a complex balance of bitterness, nuttiness, and subtle sweetness that makes witloof a fascinating ingredient in all types of dishes. The dominant flavour in witloof is its distinctive acerbity: it is sharp and slightly astringent, providing an intriguing contrast when paired with sweet or fatty ingredients.
Witloof, also known as chicory or endive, has a distinctive, elongated, tulip-like shape with tightly-packed, creamy white leaves and soft, apple-green colouring around the edges. The name witloof comes from a Dutch word that translates as 'white leaf', and its slightly bitter, nutty flavour pairs beautifully with both sweet and savoury flavours.
Witloof was accidentally discovered in the 19th century by a Belgian farmer who left chicory roots in a dark cellar, only to find that they sprouted crisp, pale leaves. Unlike most vegetables, witloof is grown twice: first in the field to develop the root, then in complete darkness to produce the signature white, tight leaves. This unique growing process prevents chlorophyll development, keeping the leaves tender and less fibrous. Despite its refined appearance, it belongs to the same family as dandelions, sharing their slightly bitter taste profile. In Belgium, witloof is so beloved that it is often called “white gold”.
What does it taste like?
Beneath its pale, crunchy leaves lies a complex balance of bitterness, nuttiness, and subtle sweetness that makes witloof a fascinating ingredient in all types of dishes. The dominant flavour in witloof is its distinctive acerbity: it is sharp and slightly astringent, providing an intriguing contrast when paired with sweet or fatty ingredients. Despite its bitter notes, witloof also carries a mild natural sweetness, especially in the paler inner leaves. This sweetness becomes more pronounced when the vegetable is cooked, as heat helps break down bitter compounds and allows caramelised flavours to emerge.
How to use witloof
This versatile vegie can be enjoyed raw and cooked, offering a dynamic range of flavours. In its raw state, it adds a crisp, slightly astringent bite to salads, and pairs beautifully with sweet fruits and creamy blue cheese, with a drizzle of honey or balsamic reduction to balance the sharpness. When cooked, witloof is transformed: grilling or roasting brings out its natural sweetness while mellowing its bitterness, creating a caramelised depth that works well with rich ingredients like butter or nuts.
