Chicory, which is a natural sugar substitute and contains a large number of vitamins and minerals that a person needs, has been widely used in Belgium recently.

Unlike the countries of Eastern Europe, where this product is known as a powder of dried and fried roots, used for a variety of tonics, the central part of the plant is used in food in Central and Western Europe, and it is also added when preparing salads, soups and even pizza.

In Belgium, plant cultivation is most common in the environs of Leuven, Kampenhout and De Haan, and that is typical - each region of the country prefers “its size” to chicory, so Brussels likes smaller chicory, and Antwerp likes it more.

The growing popularity of fresh chicory is due to new plant processing technologies, thanks to which it is possible to preserve its important properties. Chicory is able to improve the protective properties of the body, to help prevent the development of cancer, fight obesity, serve as a substitute for sugar and various types of diabetes, and also be an adjuvant in gallstone disease.