Endive, raw

About Endive

Endive, Cichorium endivia, is a leaf vegetable belonging to the daisy family. Endive can be cooked or used raw in salads. Endive is rich in many vitamins and minerals, especially in folate and vitamins A and K, and is high in fiber. There are two main varieties of cultivated C. endivia endive: (1) Curly endive, or frisée (var crispum). Read More

Endive, Cichorium endivia, is a leaf vegetable belonging to the daisy family. Endive can be cooked or used raw in salads. Endive is rich in many vitamins and minerals, especially in folate and vitamins A and K, and is high in fiber. There are two main varieties of cultivated C. endivia endive: (1) Curly endive, or frisée (var crispum). This type has narrow, green, curly outer leaves. It is sometimes called chicory in the United States and is called chicorée frisée in French. Further confusion results from the fact that frisée also refers to greens lightly wilted with oil. (2) Escarole, or broad-leaved endive (var latifolia), has broad, pale green leaves and is less bitter than the other varieties. Varieties or names include broad-leaved endive, Bavarian endive, Batavian endive, grumolo, scarola, and scarole. It is eaten like other greens, sauteed, chopped into soups and stews, or as part of a green salad (Wikipedia).