In 1830, Jan Lammers returned from the Belgian War of Independence to his farm near Brussels. He had stored chicory roots in his cellar while he was away, intending to dry and then roast them and use them for a coffee substitute. This practice, common in 19th century Europe, is the same one that resulted in the creation of world-famous New Orleans style coffee.

But Farmer Jan's chicory roots, resting for months in the dark, damp environment, had achieved a different result. They had sprouted small white leaves. Curious, he tried the leaves and found them to be tender, moist, and crunchy, with a pleasant, slightly bitter taste. "Witloof" (white leaf) chicory was discovered and a new farming industry was born.

It took another 16 years before witloof cultivation was refined enough to grow the vegetable commercially. This labor of botanical love is attributed to a gentleman named Brezier, head of the Brussels Botanical Gardens, and resulted, in 1846, in "Brussels endive" displayed for sale in the market stalls of the city.

Endive took the world by storm when it was introduced in Paris in 1872. It quickly became so popular that it was nicknamed "white gold."

About a century later, a young American named Richard Collins, bent on becoming a specialty farmer, made his own discovery of endive while working in the kitchen at a California/French restaurant called La Salle in Sacramento. By 1983, Rich had begun commercial production of endive in Vacaville, CA, launching California Vegetable Specialties and a new tradition in the rich history of this elegant vegetable.

Today, endive is grown on almost every continent, and worldwide production exceeds a half million tons annually. California Vegetable Specialties remains the only American producer, and a leading innovator in refining the complex process of growing the highest quality endive. Endive website

Crunchy Endive Salad

Endive & Asian Pear Salad

Endive & Gorgonzola Salad

Endive & Ham Au Gratin

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