We use the whole head (is that the right word?, if not see picture below). You have to take of the outer leaves to clean. I always cut it in two to take out the hard "core" because that is very bitter. After blanching the chicory I roll every "half" in a slice of ham.



I'm not sure Zwieback is the right translation. I think "beschuit" (as it is called here) is a Dutch thing. I put in a picture so you can see if it's the same or not.


When a baby is born, the parents always give "beschuit met muisjes" ("muisjes" means "little mice" but in this case it is also "aniseed comfits") to the visitors (again with picture).