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Endive



There are two broad types of Endive, curly and broad-leafed.

Both curly and broad-leafed versions belong to the same family as Aster flowers. The seeds for both types of Endive are very small; it takes about 350,000 to 450,000 to make up a pound (450g.)

The leaves of both varieties have a mild, pleasing bitterness, unless left in the ground too long: if they become overmature, they get tough and unpleasantly bitter.

Endive doesn't "bolt" as easily in summer heat as does its sweeter salad friend, lettuce.

Belgian Endive is not actually endive at all; it is chicory.

Cooking Tips

Good both used fresh in salads, and braised.



History Notes

Was used by the Egyptians, Romans and Greeks, both raw and cooked. (The Romans acquired it in the first century AD). Some say native to India; others say native to Mediterranean.


Endive was being grown in Northern Europe by the 1200s. It was brought to America by colonists.

Literature & Lore

Sometimes in North America, the curly-leaved variety is called "Chicory", in order to help consumers not confuse curly-leaved endive with broad-leaf endive. Given that there's already a salad green called "chicory", it may elude you immediately as to how this is going to rocket the cause ahead.

See also:

Endive

Endive; Escarole; Green Curled Endive; Radicchio

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Also called:

Endive Frisée; Cichorium endivia var. crispa (Scientific Name); Indivia (Italian); Endibia (Spanish)

Citation

Oulton, Randal. "Endive." CooksInfo.com. Published 01 September 2002; revised 01 August 2005. Web. Accessed 09/19/2017. <http://www.cooksinfo.com/endive>.

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