Endives are part of the Asteraceae family. The term ‘endive’ appeared at the beginning of the 14th century. It comes from the Latin ‘intibum’ and the Greek ‘entubion’, meaning ‘wild chicory’. Forcing chicory to obtain endives involves growing already established roots in the dark. It was not until around 1830 that the white endives that we know of today made an appearance.

Endives are grown on Brittany’s Coast of Legends, taking advantage of the sandy soils of the Kerlouan region. Produced from September to June on the coastal lands of northern Finistère, Prince de Bretagne’s endives owe their delicacy and immaculate colour to the special attention of market gardeners who specialise in this rather unusual crop. Endives are first sown in the soil in spring. In the autumn, producers harvest the roots which are then transplanted in dark cellars to produce the white leaves which, when mature, become endives as we know them. Endives are prepared on the farm one by one using a knife before being packed directly by Prince de Bretagne’s market gardeners. Packing directly on the farm ensures maximum freshness.