Belgian endives (witloof) come from a plant called chicory, which is also the source of numerous varieties grown for salads, such as curly lettuce or escarole. Belgian endive, as we know it, is a fairly recent invention, since it was first produced in the 1860s in Belgium, by an employee of the Brussels Botanical Gardens. It was introduced into France in 1873 and today the northern part of the country is the world's largest producer, even ahead of Belgium. Raw or cooked, this slightly bitter vegetable goes very well with white meats and fish.
