Endive
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Used in salads and side dishes, endive is a member of the chicory family and is available as curly endive or Belgian 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.
Curly Endive or Escarole
Belgian Endive
Red Belgian Endive
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Endive Glossary Term - Related Content
A variety of endive that is a member of the chicory family of greens. It grows prickly green leaves that provide a slightly bitter taste.
Used in salads, appetizers, hors d'oeuvres, and side dishes, Belgian endive has narrow, spear-shaped leaves that grow close and tightly wrapped around the head.
A crisp, broadleaf type of endive most often served as a salad green that is also known as escarole, broad chicory, or common chicory.
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