Belgian endive "Di Bruxelles" (Cichorum intybus) is a highly valued vegetable that tastes great, is low-calorie and easily digestible, as well as rich in fibre and vitamins. Edible are the crunchy, white leaves grown through forcing. Small conical heads are ready for consumption in winter and spring. They taste great in salads, but can also be cooked.

Belgian endive is grown from seedlings produced under covers or on a hotbed in summer and spring. Plants need a permeable, moderately moist and fertile soil. They need to be picked up from the field in autumn before the first frosts. Leaves need to be topped and the heads placed in cool, aerated, dark cellar. Forcing in temperatures of 10 to 15°C can start already in autumn or in late winter. White, appetizing heads will become edible after three to five weeks.

Each package contains 1 g of „Di Bruxelles” Belgian endive seeds. Package information contains a growing guide and the sow–by date.