The endive is a leafy vegetable of the chicory family and can be eaten both raw and cooked. It is native to India but is grown widely in Europe and the United States. As endive is hard and can be grown in hothouses, it is available throughout the year. Endives can also be grown at home if you live in temperate climate and have loose and well drained soil.
Like the members of the chicory family, endive has a bitter taste but its intensity depends on its cultivator and their handling. Endive turns bitter and woody if left in the field for long. Young endive is tender and has a more delicate flavor while older endive is more like cardboard in texture. Old endive can be salvaged by cooking, salting and rinsing in various cold soaks of water before cooking. This draws out some of its bitterness.
What to look for?
Storage and preparation tips:
Cooking and use of endive:
All types of endive can be added to fresh salads and can be served cold with cheeses, caviar, salmon and dips. Endive can also be enjoyed with pears, blueberries, raspberries and lemon juice.
Endive can be consumed after braising or baking or served as a vegetable side dish after cooking briefly.
Endive Nutrition Facts:
Belgian endive is low in calories and an excellent source of vitamin A and C and fiber.
