Witlof

Known as Witlof in Australia, it's also called Witlof Chicory and French or Belgian Endive. Witlof is a form of radicchio of a similar shape. It is produced by removing the young plant from the ground, trimming its roots and top and replanting it under sand in darkness until it produces a tight, anaemic-looking spear.

To Buy:

Buy loose so you can carefully inspect them. They should be covered in purple in the store as exposure to light turns them green. Buy those with leaves tightly packed together and are pale in colour with no dry, discoloured outer leaves.

To Store:

Keep them away from light - store in a brown paper bag (a mushroom bag is ideal) and use within 2 days.

Tips & Tricks:

Do not soak witlof - wipe the leaves with a damp cloth.

Cooking Tips:

Witlof is delicious in salads and braised.

Find recipes with Witlof

Nutrition per 100 Grams:

Energy (kJ):

Protein (g):

0.9

Saturated Fat, g :

0.2

Amines:

Low

Glutamates:

n/a

Carbohydrates, g:

4.0

Fat (g):

0.1

Monosaturated Fat , g:

0.0

Salicylates:

High

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.