endive

Edible annual leafy plant (Cichorium endivia) of the composite family. It is variously believed to have originated in Egypt and Indonesia, and it has been cultivated in Europe since the 16th century. The many kinds of endive form two groups: the curly or narrow-leaved endive (C. endivia, variety crispa) and the Batavian, or broad-leaved, endive (C. endivia, variety latifolia), which is also called escarole. The former is used mostly for salads, the latter for cooking.

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Endive (or /ˈɛndɪv/), Cichorium endivia is a leaf vegetable belonging to the daisy family. Endive can be cooked or used raw in salads.

Endive is also a common name for some types of chicory (Cichorium intybus). There is considerable confusion between Cichorium endivia and Cichorium intybus.

Endive belongs to the chicory genus, which includes several similar bitter leafed vegetables. Species include endive (Cichorium endivia), Cichorium pumilum and common chicory (Cichorium intybus). Common chicory includes chicory types such as radicchio, untarelle and belgian endive.

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 endive:

• Curly endive, or frisée (var crispum). This type has narrow, green, curly outer leaves. 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 a technique in which greens are lightly wilted with oil.
• 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.

See also

• Chicory

References

External links

• Endive and Chicory
• Frisee