Chicory is one of the most unusual vegetables in our country. Many people know it from oven-baked dishes with ham and cheese, or as a fresh salad. But do you actually know how chicory grows? The story behind this vegetable is surprising and unique: chicory grows in the dark!
Step 1: Sowing chicory seeds
The cultivation of chicory does not start with the head, but with the root. In spring, chicory seeds are sown in the field. These seeds grow into a root that resembles a thick taproot, a bit like a large carrot. Our growers sow seeds in various regions in the Netherlands, as long as the soil is good and light.
During the summer, the carrots grow in open ground. Our growers pay close attention to ensuring healthy soil, sufficient water and protection against diseases and pests. After a few months, the carrots are strong enough to be harvested.
Step 2: Harvesting carrots in autumn
In autumn, the roots are harvested. This is an important stage, because only firm, healthy roots will later produce a beautiful head of chicory. After harvesting, the roots are stored under controlled conditions: cold (-2 degrees) and humid, so that they remain in a kind of hibernation.
Step 3: The pulling phase in the dark
And then comes the unique part of the cultivation process. The roots are placed in special containers filled with water in a dark room. Here they continue to grow, without daylight. This is done deliberately, because light would cause the leaves to turn green and taste more bitter.
In the dark growing chamber, the roots receive exactly the right amount of water and nutrients. Temperature plays a crucial role in this process: the average temperature in the growing chamber is around 16 degrees Celsius. This is exactly the right temperature for the root to develop into a compact, white head.
Growers deliberately manipulate this temperature. By making it slightly warmer, the head can grow faster, while a slightly cooler environment slows down the growth process. This gives growers control over the pace of the harvest and the quality of the product.
After about three weeks, the result is visible: a closed, white head of chicory growing neatly on top of the root.
Step 4: Harvesting and packaging
When the heads are large enough, they are harvested by hand. The roots are cut off and the chicory is processed immediately: cleaned, sorted and packaged. Because the process takes place largely indoors, chicory is available all year round.
Why is chicory so special?
Dutch Pride – The Netherlands is a major global producer of chicory and is renowned for its high quality. All chicory sold in Dutch supermarkets comes from the Netherlands year-round, meaning that it travels very few kilometres to reach the plate.
Unique cultivation process – The fact that chicory grows in the dark makes it one of the few vegetables that is not grown in the sun.
Healthy and versatile – Chicory is packed with vitamins, fibre and minerals. It can be eaten raw or cooked. The bitter compounds in chicory are good for digestion and support liver function. Because chicory grows indoors in the dark, almost no pesticides are used. Healthy, clean and delicious.
