Many people know chicory from a baked dish with ham and cheese or as a fresh salad. But do you know how chicory actually grows? The story behind this vegetable is surprising and unique: chicory grows in the dark!
Step 1: Sowing the chicory seeds
Chicory cultivation doesn’t start with the head, but with the root. In spring, the seeds are sown in the field. These seeds grow into roots that resemble thick taproots, somewhat like large winter carrots. Our growers plant them in various regions across the Netherlands, as long as the soil is good and light.
During the summer, the roots develop in the open field. Our growers pay careful attention to healthy soil, sufficient water, and protection against pests and diseases. After a few months, the roots are strong enough to be harvested.
Step 2: Root harvest in autumn
In autumn, the roots are lifted from the soil. This is an important stage because only firm, healthy roots will later produce beautiful chicory heads. After harvesting, the roots are stored under controlled conditions—cold (-2°C) and moist—so they enter a kind of winter dormancy.
Step 3: Forcing in the dark
Now comes the unique part of chicory cultivation. The roots are placed in special trays with water in a dark room. Here, they continue to grow without any daylight. This is intentional because exposure to light would turn the leaves green and make them taste more bitter.
In the dark forcing room, the roots receive the precise amount of water and nutrients. Temperature plays a crucial role: it averages around 16°C, which is just right for the root to grow into a compact, white head.
Growers carefully control this temperature. Warmer conditions speed up growth, while slightly cooler conditions slow it down. This allows growers to manage both the pace of the harvest and the quality of the product.
After about three weeks, the result is visible: a tight, white chicory head growing neatly above the root.
Step 4: Harvesting and packaging
Once the heads are large enough, they are hand-harvested. The roots are trimmed, and the chicory is immediately processed: cleaned, sorted, and packed. Because much of the process takes place indoors, chicory is available year-round.
Why chicory is so special?
Dutch pride – The Netherlands is a major global producer of chicory and is known for its high-quality crops. All chicory in Dutch supermarkets comes from local farms year-round, meaning it travels very few kilometers from field to plate.
Unique cultivation process – The fact that chicory grows in the dark makes it one of the few vegetables not grown in sunlight.
Healthy and versatile – Chicory is packed with vitamins, fiber, and minerals. It can be eaten raw or cooked. Its natural bitter compounds aid digestion and support liver function. Because it grows indoors in the dark, almost no crop protection chemicals are used—making it healthy, clean, and delicious.
