Witlof is a versatile leafy vegetable similar in looks to a cos lettuce, with smoother white leaves and green tips. Its colour and delicious slightly bitter taste make it unique; it is enjoyed raw in salads or as “spoons for dips”. It can be cooked in soups, stews, stir-fries or even in desserts.
It is also known as escarole, endive or chicory leaf. It contains very high levels of vitamin A, B and K, is low in carbohydrates and rich in manganese and folate. Insulin in the witlof root has been used to assist with blood glucose control.
Fanie van der Merwe, who farms witlof in the Koue Bokkeveld region of Ceres, where his family have farmed since 1743, tells us more about it:
In Europe, especially Holland and Belgium, witlof is a standard and much-loved ingredient. The growth of sales of the more exotic greens like fresh asparagus and artichokes indicate that South Africans have developed a palate for what was previously considered speciality ingredients.
Witlof begins its life as a root grown in the field then the root is frozen and the second phase of cultivation is done entirely in the dark. The root is placed in a hydroponic solution and left in the dark for three weeks. This is what gives it its creamy white texture. Soon after it is exposed to light it begins to turn green.
I'm not sure what gives witlof its slightly bitter note but I know that once the witlof bug has bitten, it becomes addictive.Store witlof in the fridge for up to 10 days. Cut a little from the stem end and perhaps remove an outer leaf or two if necessary.
On the farm, we love it raw and crisp as a salad leaf and when we cook it, we halve it, replace the centre with cream cheese and peppadews and wrap it in bacon before roasting in a hot oven for 30 minutes.
Witlof is available from Woolworths, Food Lover's Market and Checkers stores as well as selected greengrocers countrywide. It is marketed as witlof (in Dutch it means "white leaf"), Belgian endive and even as chicory leaf...