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Cream-colored Belgian endive (witloof) is grown in complete darkness to keep it from turning green.
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This leafy European vegetable is closely related
to (and sometimes confused with) its cousin, chicory. Both are part of the
same botanical family,
Cichorium. Slightly bitter in taste, endive makes for elegant
appetizers,
salads and side dishes.
Varieties
There are three main varieties of endive:
Belgian Endive
Also known as French endive or witloof (white leaf), this
tightly-packed head of leaves is cream-colored, cigar-shaped and
slightly
bitter. It's grown in complete darkness to keep it from turning green.
This labor-intensive process (called blanching) is what makes Belgian
endive so expensive.
Curly Endive
Often (mistakenly) called chicory in the United States, this loose head
of prickly leaves has a slightly bitter taste. The outer leaves are
lacy, green-rimmed and curled at the tips, while the off-white center
leaves form a compact heart.
Escarole
These broad, slightly curved, pale green leaves have a milder flavor than both Belgian and curly endive.
A Little Bite of History
Belgian endive was first
produced in 1830, by accident. The story goes that Jan Lammers, a
Brussels farmer, stored chicory roots in his cellar, intending to dry
and roast them for
coffee (a common practice in 19th century Europe).
But when Lammers returned to his farm after serving in the Belgian War of
Independence, he had achieved quite different results. The roots,
having rested for several months in the dark, had sprouted small, white
leaves. Curious, Lammers took a taste and found the leaves to be
tender, moist and crunchy.
Buying Tips
Belgian Endive: Available from September through May, with a
peak season from November through April. Look for crisp, firmly-packed
heads with pale, yellow-green tips.
Curly Endive and Escarole: Available year-round, with a peak
season from June through October. Look for heads with fresh, crisp
texture and avoid any with discoloration or insect damage.
Storage Tips
Belgian Endive: Wrap in paper towel, place in a plastic bag and refrigerate for no more than a day. It becomes bitter when exposed to light.
Curly Endive and Escarole: Tightly wrap and refrigerate for up to three days.
Usage Tips
• Add all varieties of endive to fresh salads.
• Serve cold with
salmon,
caviar, cheeses and dips.
• Enjoy with
pears,
raspberries,
blueberries and a spritz of
lemon juice.
• Cook Belgian endive by
braising or baking.
• Briefly cook curly endive or escarole and serve as a vegetable side dish or stir into
soups.
Try one of our favorite endive recipes:
Barbecued Shrimp Salad
Endive, Caviar and Cream Cheese Appetizer
Orange, Watercress and Endive with Oriental Orange Dressing
