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The term witloof was borrowed in the late nineteenth century from Dutch, where it denotes the white tapering shoots, or ‘chicons’, of chicory (it means literally ‘white leaf’). It has never really caught on in English, which is perhaps just as well in view of the terminological confusion that already exists between the chicory and the endive. Another name might well muddy rather than clear the waters.

Subjects: Cookery, Food, and Drink.

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