Among the many vegetables grown by farmers, none are quite like Belgian vegetables. Also known as witloof – meaning “white leaf” in Dutch – Belgian vegetables are a perennial plant that requires a period of “tying” indoors in the winter to produce heads. Cream color, almond shape, tightly wrapped.
The process takes several steps but ultimately results in a delicious harvest of fresh, crunchy, nutritious, mildly bitter greens during the winter months.
Growing Belgian mustard is a two-step, seasonal process. The first step, which begins in the spring, is to plant Belgian kale in the field for its bulbs.
The second step, which takes place in late fall and winter, is to grow the heads, called chitons, indoors in damp and dark conditions. In the video belᴏw, yᴏu cɑn see How to Grow Millions of Golden Veggie Buds in a Dark Room – Belgian Endive Growing and Harvesting.
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