Description
The Brussels Grondwitloof PGI is a chicory vegetable grown from the roots of Chicorium intybus L. (bot.) var foliosum Hegi cv. witloof of the Asteracea (ex. Compositae) family.
Production Area
Brussels Grondwitloof PGI chicory is grown throughout the province of Vlaams-Brabant; in the Brussels region, in some municipal areas of Antwerp and some municipal areas in the east Flanders region (Oost-Vlaanderen).
Production Method
sowing is carried out in May in open fields. The plants are very carefully spaced so that each plant has an equal amount of space in which to grow. This method ensures that the roots will all be of a uniform shape and size and of the best possible quality when they are harvested. They are dug up in the autumn and only 2 cm to 3 cm peduncles with the bud are kept and from which the vegetable heads will grow. Then the forcing process begins where the roots are placed upright one beside the other in excavated beds and afterwards are covered with a 5 to 20 cm (thick) layer of crumbly soil. When the heads are fully grown the head and root are harvested all in one piece. The head is then separated from the root and cleaned. During the harvest certain roots are selected and conserved for the next crop and are planted at the start of spring. The shoots that grow from these are harvested in the month of August, gathered in bunches and left to ripen. When ready, they are threshed and cleaned and the best seeds are selected for the following crop.
Appearance and Flavour
Brussels Grondwitloof PGI is a long, firm and crisp vegetable with tightly packed, pointed, fine and shiny leaves. The flavour is a fine balance of sweet and bitter (ness).
History
The origins of Brussels Grondwitloof PGI chicory dates back to the beginning of the 19th century. Until the beginning of the 19th century a similar vegetable was grown by growers called boerkozen in the marshy lands inside and outside the old walls of Brussels. They grew an earlier variety of chicory called Capuchins beard (NL: kapucienenbaard; F: barbe de Capucin) which was to evolve into the chicory grown today. From 1870 onwards cultivation was to expand until it covered the areas it covers today. Already in 1862 Belgian chicory was exported to Paris and from 1872 onwards this became quite regular. It became Belgium's most exported vegetable in the following years.
Gastronomy
The chicory is a resistant vegetable that maintains its qualities intact for several days up to 2 weeks. It should be stored in complete darkness at medium low temperature (4 - 5 °C). The Brussels Grondwitloof PGI is very versatile in use. It can be consumed uncooked in salads as a side or a lone dish. It can be cooked, or better simmered or stewed in some butter or oil, and then consumed as such or used to prepare tasteful dishes. A Belgian classic is stewed Brussels Grondwitloof wrapped in ham, covered up with cheese sauce and then cooked 'au gratin' in the oven.
Marketing
This chicory is sold as Brussels Grondwitlo of PGI.
Distinctive Features
The soil in the area where Brussels Grondwitloof PGI chicory is grown is predominantly sandy loam and light loam which has proved ideal in providing the most suitable cover for the forcing process, which is fundamental to the cultivation of this vegetable.
