Workshop: Forcing Chicory Indoors
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28 Nov10:30 - 13:00Meise Botanic Garden
Chicory, the Brussels delicacy of yesteryear! Together, we’ll explore the origins of chicory and discover how this special “white gold” is cultivated—of course, in open soil! After diving into the history of this vegetable, it’s time to get our hands dirty. We will plant the chicory roots from which the heads will sprout. You’ll go home with your own forcing kit to harvest and taste your first chicory at home.
Practical Information
- When: Saturday November 28, 10.30 am – 1 pm
- Where: HOUTlab
- Price: €43
- Price for Friends of the Botanic Garden: €39
- Language: The workshop is in Dutch, but the instructor Arnout also speaks French and English fluently.
What you’ll get
- A fun and educational hands-on workshop
- A complete forcing kit with soil
- 12 chicory roots in a reusable geotextile bag, which can also be used for your summer plants or next chicory crop
What to bring
- Bring a large shopping bag or trolley to transport your chicory kit (geotextile bag with soil and 12 chicory roots) home.
Important!
- Arrive on time at the Botanic Garden, as it’s a 15-minute walk from the main entrance to the HOUTlab, where the workshop takes place.
- Take the opportunity to spot chicory and wild Cichorium intybus in the Culinary Garden along the way!
Fun Fact! The Origin of Chicory start in … in the Botanic Garden
Almost 200 years ago, head gardener Frans Bresiers, when the Botanic Garden was still in Brussels, discovered how to cultivate chicory. In the cellars of “Le Botanique,” he experimented with darkness, warmth, and humidity, enabling the heads to form on the chicory roots. Chicory was first sold in 1867 at the Brussels market and in 1883 in the Parisian Halls. Today, farmers in the Flemish region still proudly grow chicory, both in open soil and in water.
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