It is clean, does not peel, does not stick to the fingers, can be eaten raw or cooked, and this almost 365 days a year. Endive is a true Pearl of the North. Even if in our northern regions, it is usually called chicon. Moreover, its leaves could appear on the coat of arms of Hauts-de-France so much it embodies the roots of the region.
Imported from Belgium a century ago, the hard-hearted sylph spreads its diaphanous curves throughout the region. And it is exported far beyond. With an annual production of 140,000 tons, we are the world leader !