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Belgian endives are those torpedo-shaped, pale green leafy heads that sell for high prices in the market. The hefty price tag comes about because Belgian endive is a specialty vegetable and much of it is flown here from Europe. But this pricey item is easy to grow indoors in winter -- the plants need no light and little soil. 

To harvest Belgian endives in winter, you have to plan ahead by sowing seeds out in the garden in late spring. Growing outdoors through summer and autumn, the plants store up minerals and the sun’s energy to be tapped later when you “force” the roots indoors. 

Do not harvest any leaves from the plants while they are growing out in the garden. 

Before the ground freezes solid in autumn, dig the roots and save for forcing those that are straight and an inch or two thick at their tops. With a sharp knife, cut off any side roots, cut the leafy tops to within an inch of the crowns, and shorten each root to a manageable length of about eight inches. 

To prolong the winter harvest, store some roots in a perforated plastic bag in the refrigerator (just as you would store carrots), and remove a few at a time for forcing. 

Force Belgian endive indoors in a deep flowerpot or wooden or cardboard box. Pack the roots upright into the container, sifting well-drained garden soil, sand, or new or used potting soil into the spaces between the roots. Water thoroughly. 

Belgian endive leaves taste best when forced in the dark. Keep the leaves in the dark and keep the growing heads tight by covering the crowns of the plants with about eight inches of dry sand, soil, or sawdust. (Do not use sawdust from wood that has been treated with a preservative.) 

Place the box in the basement or some other spot where the temperature is cool, preferably in the low 60s, and periodically check to make sure the mix around the roots is moist. 

In three or four weeks, depending on the temperature, tips of leafy heads will begin to peek through the top layer. That’s the time to pull off the covering and harvest the heads.