(15-18″ heads) Di Tipo Witloof Di Bruxelles is the variety used to grow the white Belgian Endive seen in the markets. It can be eaten young as a leafy green in salads, forced in the winter for white heads or the roots can be dried, ground and mixed with coffee. The leaves are mildly bitter and delicious. The mature heads are narrow and dark green when field grown. 55 days (baby greens), 150 days (forced chicons).
25,000 seeds/oz.; 1-3 lbs./acre; 10-21 days. 65-70°F. Seeds go dormant when soil temperature is over 80°F.
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