Also known as "witloof" and "endive", chicory is a versatile crop with a mildly bitter flavour which is very popular on the continent. Grown in house at DGM Growers within our chicory forcing growing rooms, it is grown in complete darkness and is available 52 weeks of the year. Whilst the red chicory variety is mainly used as a salad leaf, the white variety can be eaten both raw and cooked.

White Chicory

You can peel the leaves off individually and use chicory in a salad or as little boats for canapĂ©s if you’re entertaining. It has a good, slightly bitter flavour that complements most salad dressings and contents. We particularly like it with creamy Caesar dressing and oriental flavours, but it’s great in any salad really.

Chicory soup is simply heavenly, or it works as a vegetable accompaniment to a meat dish or as an ingredient in gratin or stir fry. You can even puree it and whack it in a soufflĂ©, it’s that versatile.

Keep your chicory cool and in the dark and it will last for around a week – the flavour of the leaf is affected by light and will develop further colour and a more pronounced bitter flavour.


DGM Growers are able to offer White Chicory 52 weeks of the year using UK grown crops.



  • 4 heads of white chicory sliced horizontally
  • 100g unsalted butter
  • 100g demerara sugar
  • Puff pastry
  • Salt and pepper to taste
  1. In a frying pan melt together the butter and sugar to form a light caramel.
  2. Add the sliced chicory and cook so that it caramelises and the sauce thickens.
  3. Drain any excess liquid and season to taste. Arrange the chicory neatly into a round cake tin, leaving no gaps, and leave to cool.
  4. Cut out a circle of puff pastry and lay over the top of the chicory, making sure the edges are tucked in.
  5. Make a small hole in the centre for any steam to escape.
  6. Bake in a pre heated oven at 190 degrees until the pastry is golden and crisp.
  7. To serve, turn out the tatin onto a plate so that the chicory is on top.



This is perfect to serve as an alternative to a cheese course, simply by crumbling some cheese over the up-turned tatin and grilling for 2 minutes.

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