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Witloof (Dutch, "white-leaf") is a salad vegetable comprised of the compact blanched leaf-head produced by certain forms of chicory. The large thick roots of chicory produce leaves when forced in absence of light, and these leaves may be further blanched by forcing them through sand or other covering. See Chicory.

The vegetable known as barbe-de-capucin, often shortened to barbe, is very similar to witloof, being produced by forcing either wild or improved roots of chicory and having a looser more leafy head. Witloof is usually forced from a special variety, grown for this purpose. As seen in the market in its best form, it is a firm oblong-pointed head about 6 inches long of white crisp undeveloped leaves. (Fig. 4006.) This vegetable is imported into this country in large quantities, being much prized as a delicate salad with a slightly bitter and characteristic flavor. It is frequently known as French endive.

There seems to be no reason why witloof can not be produced in this country. The New York Agricultural Experiment Station (Geneva) has recently published the results of tests (J. W. Wellington, Bulletin No. 418), from which the following directions are adapted: The seed (sold by many American seedsmen) from which to grow the forcing roots may be sown any time in May in open ground, in rows 18 inches apart and the plants later thinned to 6 inches apart in the row. Ordinary garden culture only is needed, but the plants should make a steady luxuriant growth, resembling large smooth-leaved dandelions. The roots should be lifted just before the ground is liable to freeze, the leaves trimmed to within 2 inches of the crown, and the roots stored. When needed for forcing in winter, the roots should be placed in beds or boxes where moderate heat can be applied, first cutting them off at the bottom to a uniform length of 8 or 9 inches. For holding the roots any soil or sand will do, since the growth of the heads is from the food stored in the roots and does not depend at all on the soil fertility. The roots may be set quite close together, but not touching, upright in the soil, and covered to the crowns. Various materials may be used for holding and bleaching the heads during their growth; 8 inches of clear sand is a good medium. This may be placed on the bedding material as soon as the roots are set. One or more free applications of water should be made. From 50° to 60° F. is a desirable temperature, the latter probably preferable since growth is slower at the lower temperature. Higher temperature than 60° for any considerable period causes the leaves to shoot up rapidly and decreases the proportion of solid heads. At these temperatures the leaves should begin to show through the 8 inches of sand in about two weeks, when the heads are ready for harvesting.

In the Geneva tests four grades or sizes of roots were used: extra, averaging 2 inches in diameter, large, 1.4 inches, medium, 0.9 inch, and small, 0.6 inch. Of these the large and medium roots gave more than 70 per cent of marketable heads, while the extra roots produced too many divided and loose heads, or heads too large to serve satisfactorily as individual portions at table. The small roots produced many small heads, too slender for market purposes. The heads should be 4 to 6 inches long, and weigh two to three ounces to suit the market best. In Europe they are packed in baskets holding ten kilograms; but a three-pound Climax basket makes a satisfactory package for American markets.
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