Chicory – the strangest Vegetable in the world

This might just be the strangest vegetable in the world – the more it’s grown in darkness, the better it tastes.

We’re talking about white chicory – also known as Belgian endive, and red radicchio – the famous Italian red chicory. Both have a mild bitterness, but leave behind a refreshing, subtly sweet aftertaste that’s surprisingly pleasant. These two types of chicory are now commonly grown in many parts of the world.

Chicory is grown in two distinct stages. First, it’s planted in open fields to allow the roots to develop fully. Once mature, the green leaves are cut off and often used as animal feed. The roots are then placed in moist sand inside a completely dark room or covered tightly with black tarps. Without light for photosynthesis, the plant produces pale white leaves that are crisp, mildly sweet, and much less bitter. But if exposed to light, the leaves turn green and become harshly bitter and difficult to eat.

Chicory can be enjoyed raw with orange dressing or honey, roasted with cheese, quickly sautéed with butter and garlic, or used to wrap cold cuts – all of which are popular preparations in European cuisine.

Have you ever tried this unusual vegetable? Share your thoughts in the comments!

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This is one of the strangest vegetables in the world. The more it’s grown in darkness, the better it tastes. It’s called white chory or Belgian endeavor. Known for its mild bitterness, followed by a refreshing, subtly sweet aftertaste that’s truly unique. Chory requires a two-stage growing process. First, it’s planted outdoors to allow the roots to develop. Then, the green leaves are cut off and often used as animal feed. The roots are placed in moist sand inside a completely dark room or covered tightly with black tarps. Without photosynthesis, the plant produces white leaves that are crisp, mildly sweet, and less bitter. But if exposed to light, the leaves turn green and become harshly bitter and unpleasant. Chory can be eaten raw with orange dressing or honey, roasted with cheese, stir-fried with butter and garlic, or used to wrap cold cuts. All popular ways to enjoy it in European cuisine. Have you ever tried this unusual vegetable?