Chicory from the Nord-Pas-de-Calais is famous worldwide, but they now have official recognition for their soil-grown chicory - the Label Rouge. This label was attributed to valuing the higher quality of soil-grown chicory and making sure it stays in existence. Phalempin market created the Soil-Grown Chicory association. It groups together 20 or so soil-grown chicory producers, with a 400 ton potential.
The Label Rouge soil-grown chicory is grown using conventional production methods. After harvest, the chicory roots are replanted in the soil, they are protected from light and frost thanks to a cover and hay. These layers are then slowly heated. At the start or end of the season, depending on climate conditions, it is not always necessary to heat the layers, in which case it is “natural forcing”. Soil-grown chicory is sold fresh, in packets or in bulk. They are longer and more bulky than other chicory.
Soil-grown chicory has a firmer texture to the touch. The flavour is well balanced between sweet and bitter and has a crunchy texture. When cooked they have a melting texture and sweet flavour. They are also better preserved. They have many advantages over chicory grown indoors.
Chicory is made up of 95% water, contains neither lipids nor proteins, has very little carbohydrates and is a good source of trace elements, minerals and fibre.