Endive

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Endive

Escarole endive

Scientific classification

Kingdom:	Plantae
Division:	Magnoliophyta
Class:	Magnoliopsida
Order:	Asterales
Family:	Asteraceae
Genus:	Cichorium
Species:	C. endivia

Binomial name

Cichorium endivia
L.

Belgian endive

Endive (Cichorium endivia) is variation of the winter leaf vegetable chicory which can be cooked or used in salads, created by growing chicory (or certain similar breeds) until its foliage sprouts, then cutting off the leaves and placing the still-living stem and root in a dark place. They grow a second bud, but without the sunlight it is white and lacks the bitterness of the normal chicory bud.

The technique for growing endives was accidentally discovered in the 1830s in the Josaphat valley in Schaerbeek, Belgium. Today France is the largest producer of endives.

Endives are part of the genus Cichorium, made up of bitter leaf vegetables. It is divided between Cichorium endivia and Cichorium intybus. The former includes Chicory, Belgian Endive (witloof), Radicchio and Puntarelle.

There are three main varieties of endive: Frisée, curly endive and escarole.

Curly endive (sometimes mistakenly called chicory in the United States) has green, rimmed, curly outer leaves.

Frisée has finely cut, frizzy leaves.

Escarole has broad, pale green leaves and is less bitter than the other varieties.

Endive is rich in many vitamins and minerals, especially in folate and vitamin A and K, and is high in fiber.

Chicory has prominent stems and leaves.

Belgian endive (also known as French endive and as witlo(o)f, the Dutch language term; in France it is called endive and in Francophone parts of Belgium and some parts of Northern France called chicon) has a small head of cream-coloured bitter leaves. It is grown completely underground or indoors in the absence of sunlight, a process that prevents the leaves from turning green and opening up (etiolation). This is extensive manual work, as the plant has to be kept just below the dirt surface as it grows, only showing the very tip of the leaves. It is often sold wrapped in blue paper to protect it from the light’s harm and preserve its delicate flavor and pale coloring. Its smooth, creamy white leaves may be served stuffed, baked, boiled, cut and cooked in a milk sauce, or simply cut raw. Slightly bitter, the whiter the leaf, the less bitter the taste; the harder inner part at the bottom needs to be cut out before cooking to prevent bitterness.

Belgium exports chicon/witloof to over 40 different countries.^[1]

Radicchio has red leaves.

Puntarelle has narrow stems and leaves.