The red endive Carmine, famous for its sweet and nutty taste, is celebrating its 25th anniversary this year. Pierre Varlet, director of the Association of French Endive Producers (APEF), co-obtainer, and responsible for its promotion, looks back at this endive grown only on French soil.
A look back at the history of Carmine
The Carmine was developed by the INRAE and CTIFL diversification program in the 1990s. It is the result of a cross between a red endive and a Chioggia endive. After 10 years of research, the first sales were launched in 2000. More intense in color than other red endives, the Carmine is a variety with white veins (its white-veined leaf blade comes straight from its Chioggia heritage). However, what sets it apart from other endive varieties is its taste, which is slightly sweet with hints of hazelnut and no bitterness. "Varietal selection has led to the disappearance of this characteristic over time, with only garden endives retaining a little bitterness," explains Pierre Varlet, director of APEF and co-obtainer of the variety with Etablissement Hoquet, which is also working to maintain it. "It is a niche product that requires very special know-how because the Carmine line is unstable. It can mutate naturally after a few years and no longer meet the very strict specifications. It is a very specific variety that requires human propagation (in vitro cultivation) to obtain Chioggia endive plants, which are then crossed with red endive."
"Some producers swear by Carmine"
Currently grown in the Hauts-de-France and Brittany regions by approximately 15 producers over 80 hectares, the Carmine has a highly technical production method that is also advantageous for the grower. "When volumes are high and the market is receptive, the Carmine is a perfect diversification product because it allows the grower to stand out from the crowd. But it also enhances the endive range (white, red, young shoots, frisée 'Barbucine') to give growers different directions when the traditional white endive market is saturated." Some producers swear by it. "Because of its technical nature and rarity, growers who manage to get this beautiful purple color in their growing rooms are generally very proud. The Carmine also presents other advantages The defects that can be found in white endives do not exist with the Carmine. With no axis and a far superior storage capacity, "it is an interesting variety for producers, distributors and consumers alike because it keeps its crunchiness and firmness for a good week on the shelf or in cold storage."
A niche product for gourmet clients
Available all year round, "the Carmine is mainly aimed at the gourmet market since not everyone can afford it," explains Pierre Varlet. APEF works mainly with supermarkets but also wants to continue to promote it to wholesalers for the catering trade. "The Carmine is a high value-added product, perfect to add to meals. We will continue our promotional work with restaurant owners in the same spirit of adding value." But the Carmine is also popular on the other side of the border. "Volumes are insufficient for regular exports, but a few parcels are sometimes sent to restaurants in Japan and Dubai."
A good 2025 campaign
This year, the Carmine should have a good campaign. After two difficult years for production, 2025 marks a return to volumes closer to production potential. "This year, we should reach 600 tons, compared with 400 tons last year. So there should be enough volume to meet the demand," explains Pierre Varlet. Marketing of the new crop began in January. "The roots that came out of the ground in 2025 were put in the fridge and the others were placed in the growing room in December. There were a few carry-over roots in October, but we put the brakes on volumes this summer so that we could start again in September."
For more information:
Pierre Varlet (director)
APEF
2, rue des Fleurs
62000 Arras
Tel: +33(0)3 21 07 89 89
contact@endive.fr
Carmine
saladecarmine.fr