Oh, chicory! Or as the Dutch lovingly call it, witloof (white leaf), and sometimes andijvie for its curly cousin. This isn’t just any old green; it’s a crisp, slightly bitter delight that truly shines when you’ve plucked it from the earth yourself. And what better place to do it than on one of the charming farms scattered across the Netherlands, offering a delightful “pick-your-own” experience!

The Joy of the Chicory Hunt!

Imagine this: a breezy day in the Dutch countryside, sunbeams dappling through the clouds, and you’re strolling down rows of… well, what looks like innocent soil, until you spot the tell-tale green tips (or, for the classic witloof, perhaps the subtle hint of white heads peeking out). The beauty of picking chicory is the quiet satisfaction of unearthing these hidden gems.

Whether you’re adventuring solo, enjoying a peaceful moment of mindfulness as you select the perfect, firm head, or leading a lively troop of friends and family, the experience is pure, wholesome fun. Kids especially love the tactile thrill of pulling a crisp chicory head from the earth – it’s like a treasure hunt with an edible reward! There’s laughter, maybe a little friendly competition for the plumpest specimen, and the shared joy of connecting with where our food comes from. The fresh air, the earthy scent, and the simple pleasure of harvesting your own basket of fresh produce make for a truly memorable day out.

And the best part? Knowing that every leaf in your basket was chosen by you, fresh from the farm, ready for its culinary destiny.

Bringing Your Bounty Home: Chicory’s Culinary Adventures

Once you’re home, your basket brimming with your hand-picked chicory, the real fun begins! Chicory is incredibly versatile. Its distinctive, slightly bitter notes can be enjoyed raw, adding a wonderful crunch to salads, or mellowed beautifully through cooking.

Cooking Recipes (Chicory is a Vegetable!):

  1. Classic Dutch Chicory Gratin (Witloof met Ham en Kaas uit de Oven): This is the quintessential Dutch dish for chicory, turning its slight bitterness into a creamy, comforting delight.

    Ingredients:

    • 4-6 medium chicory heads
    • 6 slices cooked ham (or vegetarian ham alternative)
    • 50g butter
    • 50g flour
    • 500ml milk (warm)
    • Pinch of nutmeg
    • 100g grated cheese (Gouda or Emmental work well)
    • Salt and freshly ground black pepper to taste

    Instructions:

    1. Preheat your oven to 180°C (350°F).
    2. Wash the chicory heads and remove any outer damaged leaves. Trim the root end.
    3. Cook the chicory: You can boil them in lightly salted water for 10-15 minutes until tender-crisp, then drain very well. Alternatively, if you want to reduce bitterness, sauté them briefly in butter.
    4. Make the Béchamel Sauce: Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to make a roux. Gradually whisk in the warm milk until the sauce is smooth and thickened. Season with nutmeg, salt, and pepper.
    5. Wrap each chicory head in a slice of ham.
    6. Place the wrapped chicory in an ovenproof dish. Pour the béchamel sauce over them, ensuring they are well covered.
    7. Sprinkle generously with the grated cheese.
    8. Bake for 20-25 minutes, or until the cheese is golden and bubbly. Serve hot, often with mashed potatoes.

  2. Crisp Chicory Salad with Apple, Walnuts & Honey-Mustard Dressing: This recipe highlights chicory’s fresh crunch and balances its bitterness with sweet and tangy elements.

    Ingredients:

    • 2-3 chicory heads, thinly sliced crosswise
    • 1 crisp apple (e.g., Pink Lady, Fuji), cored and diced
    • 50g walnuts, lightly toasted and roughly chopped
    • 50g blue cheese or goat cheese (optional, for a creamy tang)

    For the Honey-Mustard Dressing:

    • 2 tbsp olive oil
    • 1 tbsp apple cider vinegar
    • 1 tsp Dijon mustard
    • 1 tsp honey (or maple syrup for vegan)
    • Salt and pepper to taste

    Instructions:

    1. In a large bowl, combine the sliced chicory, diced apple, toasted walnuts, and crumbled cheese (if using).
    2. In a small jar or bowl, whisk together all the dressing ingredients until emulsified.
    3. Pour the dressing over the salad ingredients and toss gently to coat.
    4. Serve immediately as a refreshing side dish or a light lunch.

An Additional Recipe for Tea (using Chicory Root):

While chicory leaves are great in salads, its root is famously used as a coffee substitute! You can often find chicory roots at specialty farms or even forage for them if you know what you’re doing. Roasting them brings out a deep, earthy flavor perfect for a caffeine-free brew.

Roasted Chicory Root Tea:

Ingredients:

  • Fresh chicory roots (about 2-3 medium roots per serving)
  • Water

Instructions:

  1. Prepare the roots: Wash the chicory roots thoroughly, scrubbing off all dirt. Pat them dry.
  2. Chop: Chop the roots into small, uniform pieces (about 1/4 to 1/2 inch cubes or slices).
  3. Roast: Spread the chopped roots in a single layer on a baking sheet. Roast in a preheated oven at 180°C (350°F) for 20-40 minutes, stirring occasionally, until they are deep brown and aromatic, resembling coffee beans. Be careful not to burn them.
  4. Brew: For each cup of tea, use 1-2 teaspoons of the roasted chicory root pieces. Place them in a tea infuser or directly into a teapot. Pour hot (just off the boil) water over the roots and let steep for 5-10 minutes, depending on desired strength.
  5. Serve: Strain and enjoy! You can add a splash of milk or a touch of honey if you like.

Chicory in a Cocktail! (A Bittersweet Sip):

Chicory’s natural bitterness makes it a fantastic candidate for adding depth to cocktails, especially those that appreciate an herbaceous or slightly bitter edge. Here’s a twist on a classic.

The “Dutch Chicory Sour” Cocktail:

Ingredients:

  • 60ml Gin (a dry, botanical gin works best)
  • 30ml Fresh Lemon Juice
  • 15ml Chicory Syrup (see recipe below)
  • 15ml Egg White (optional, for frothiness, or aquafaba for vegan)
  • Ice
  • A small chicory leaf or lemon twist for garnish

Chicory Syrup:

  • 1/2 cup water
  • 1/2 cup sugar
  • 1-2 small inner chicory leaves, roughly chopped

Chicory Syrup Instructions:

  1. Combine water and sugar in a small saucepan. Heat gently, stirring until sugar is dissolved.
  2. Add the chopped chicory leaves. Bring to a simmer, then remove from heat.
  3. Let steep for 20-30 minutes, or longer for a stronger flavor. Strain out the chicory leaves and let the syrup cool completely. Store in the fridge.

Cocktail Instructions:

  1. Add gin, lemon juice, chicory syrup, and egg white (if using) to a cocktail shaker.
  2. Dry shake (without ice) vigorously for 15-20 seconds to emulsify the egg white and create a frothy texture.
  3. Add ice to the shaker and wet shake for another 15-20 seconds until well chilled.
  4. Strain the cocktail into a chilled coupe or rocks glass.
  5. Garnish with a small chicory leaf or a lemon twist. Enjoy the intriguing balance of bitter, sweet, and sour!

So next time you’re in the Netherlands, don’t just admire the tulips! Seek out a farm offering pick-your-own chicory. It’s an experience that nourishes the soul, tickles the taste buds, and connects you directly to the earth. Happy picking, and happy cooking!