The start of the Witlof season in Belgium is always marked by a ritual of the order of the Witlof. The delicate white endives are brought inside when they are ready and covered with earth and a hessian blanket to protect them from the light until they are ready to harvest. Endive needs to be kept in the dark surroundings of the barn to prevent them from turning green. The roots of the endive were traditionally turned into chicory coffee, but these days more often they are used as feed for cattle. The inside of the endive barn is a tranquil place where one starts to whisper, almost as if you don’t want to wake the sleeping endives under their hessian blanket.