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