Belgian endive (Cichorium intybus var. foliosum), also called witloof or chicon, is a small, cigar-shaped, tightly furled torpedo of crisp, pale, creamy-white leaves with faintly yellow tips, grown not in the open field but by forcing a dormant chicory taproot in warmth and total darkness so the new bud stays blanched, mild and tender. The absence of light keeps it pale and tames the fierce bitterness of its wild chicory parent into a clean, refreshing, gently bitter, faintly nutty crispness — eaten raw as crunchy scoop-shaped boats for canapes and salads, or braised and baked whole until it turns silky, sweet and lightly caramelised, as in the classic Belgian gratin of chicons rolled in ham and béchamel.