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vestigating, they ran into a vacuum on informaation.
Endive is a lettuce first developed in Belgium and France about 200 years ago, Wit noted. “In some places, they still do it the same way they did back then. They grow the plant in light, fertile soil and before it goes to flower they cut the whole top off. After storage in a cellar, the root is buried in a mound of dirt in a stable or bam, buried down as far as the plant is expected to grow up.” Then the tender lettuce, white with pale greenish-yellow tips after its stint in the dark, is unearthed when it has reached three to four inches in length.
Improvements in production techniques in the next half century or so moved the roots from barns and stables to specially constructed huts built six feet into the air over mounds of steam heated dirt.
The next change came in 20th century France, advancing the process to its current modernized state. Plants are still grown in the fields, springing up during cool nights and warm days. The green tops are lopped off, again just before flowering, but instead of being buried in dirt, the roots are kept in cold storage, then packed into trays and sprouted hydroponically in the dark.
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