The endive open ground , last received at the club " Label Rouge"

The Nord / Pas-de-Calais has honored endive, recently awarded the " Label Rouge " on its stand the Agricultural Show in Paris.

The endive of the ground has received approval Label Rouge in 2014 ( Decree of 18 September 2014 , published in the Official Gazette on October 1, 2014).

The endive Label Rouge comes from the traditional method of production. After harvesting, the root of endive is transplanted into the ground , it is protected from light and freezing with a temporary cover and straw : the set is still called "layer" . These layers are then gradually heated.

The endive Label Rouge features a firmer texture to the touch. On the palate , it has a good balance between bitterness and sweetness and a crisp texture . Cooked, it is characterized by a tender texture and sweet flavor.

source : gqnpc.com, francetvinfo.fr, lavoixdunord.fr