::  In the first stage, seeds are planted in prepared fields when the soil temperature has reached an acceptable level.  The fields are then carefully monitored and cared for throughout the germination and development of the seed into a plant.  When the plants are deemed mature enough - usually in the Fall - the green leaves on top are cut off and the roots are harvested and transported back to the farm where further sorting happens and the roots get deposited into crates.  The crates of roots are then placed into cold storage and only taken out when needed for the second stage of growth, which is the actual forcing of the witloof.  Almost all of the first stage is done mechanically.

::  In the second stage, the roots are taken out of the cooler and planted in a dark room.  The roots are placed upright in a small layer of water and are placed in an environment where there isn't any light.  The temperature, EC (electro-conductivity or nutrient level), and humidity are controlled hydroponically for about 3 weeks.  During this time the roots grow tiny hairs, which supply the nutrients, and white chicon starts "forcing" itself out of the head.  After 3 weeks, the grower determines if the chicon is ready and the crop is taken out.  The chicons of heads are then carefully picked from the roots and placed in boxes which are cooled down immediately and ready for market.  The picked roots are transported to local dairy farms to be used as livestock feed.

The above processes, from the first seeding in the field until the last harvesting indoor, takes a full 2 years.  The process requires soils with the right condition, substantial field machinery, indoor equipment, both mechanical and
computer control, and grower skills.