Endive

Curly endive has larger, ripple-edged or ragged leaves that are green on the outer sections and cream colored closer to the stem and stalk. The outer leaves provide a bitter taste while the inner leaves are much milder. This crisp, broadleaf type of endive is also known as escarole, broad chicory, or common chicory.

Belgian endive has narrow, spear-shaped creamy white leaves with pale yellow tips. Belgian endive is grown in the dark to prevent the leaves from turning green. It has a mild taste and is more expensive than curly endive. Belgian endive is also known as chicon or witloof.

Endive, raw (USDA#11213)