endive

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endive

Belgian curly (© School Division, Houghton Mifflin Company)

n.

1. 1. An Indian plant (Cichorium endivia) cultivated for its crown of crisp succulent leaves used in salads. Also called frisée.
   2. Escarole.
2. A variety of the common chicory Cichorium intybus cultivated to produce a narrow, pointed, blanched cluster of leaves used in salads. Also called Belgian endive, witloof.

[Middle English, from Old French, from Medieval Latin endivia, from Medieval Greek entubia, pl. diminutive of Greek entubon, perhaps from Egyptian tybi, January (because the plant grows in this month).]

For more information on endive, visit Britannica.com.

Curly serrated green leaves of Cichorium endivia. Called chicory in the USA and chicorée frisée in France. A 50-g portion is a source of vitamin A (1000 μg carotene); it supplies 5 kcal (20 kJ), but little vitamin C. There is also broad-leaved Batavian endive which resembles lettuce.

[EN-dyv; AHN-deev; ahn-DEEV] Endive is closely related to and often confused with its cousin, chicory. They're both part of the same botanical family, Cichorium. There are three main varieties of endive: Belgian endive, curly endive and escarole. Belgian endive, also known as French endive and witloof (white leaf), is a small (about 6-inch-long), cigar-shaped head of cream-colored, tightly packed, slightly bitter leaves. It's grown in complete darkness to prevent it from turning green, using a labor-intensive growing technique known as blanching. Belgian endive is available from September through May, with a peak season from November through April. Buy crisp, firmly packed heads with pale, yellow-green tips. Belgian endives become bitter when exposed to light. They should be refrigerated, wrapped in a paper towel inside a plastic bag, for no more than a day. They can be served cold as part of a salad, or cooked by braising or baking. Curly endive, often mistakenly called chicory in the United States, grows in loose heads of lacy, green-rimmed outer leaves that curl at the tips. The off-white center leaves form a compact heart. The leaves of the curly endive have a prickly texture and slightly bitter taste. Escarole has broad, slightly curved, pale green leaves with a milder flavor than either Belgian or curly endive. Both curly endive and escarole are available year-round, with the peak season from June through October. They should be selected for their fresh, crisp texture; avoid heads with discoloration or insect damage. Store curly endive and escarole, tightly wrapped, in the refrigerator for up to 3 days. They're both used mainly in salads, but can also be briefly cooked and eaten as a vegetable or in soups.

Quantity	Energy (calories)	Carbohydrates (grams)	Protein (grams)	Cholesterol (milligrams)	Weight (grams)	Fat (grams)	Saturated Fat (grams)
1 cup	10	2	1	0	50	0	0

IN BRIEF: A plant with curly leaves that are used in salads.

Endive is a particularly tasty leafy green for salads.

This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)

Dansk (Danish)
n. - julesalat

Nederlands (Dutch)
witlof, andijvie

Français (French)
n. - chicorée, endive

Deutsch (German)
n. - Endivie

Ελληνική (Greek)
n. - (φυτολ.) αντίδι

Italiano (Italian)
cicoria belga, indivia

Português (Portuguese)
n. - endívia (f) (Bot.)

Русский (Russian)
цикорий-эндивий

Español (Spanish)
n. - endibia, escarola

Svenska (Swedish)
n. - frisésallat, chicorée

中文（简体）(Chinese (Simplified))
菊苣

中文（繁體）(Chinese (Traditional))
n. - 菊苣

한국어 (Korean)
n. - 꽃상치

日本語 (Japanese)
n. - キクヂシャ, キクニガナの若葉

العربيه (Arabic)
‏(الاسم) الهندباء‏

עברית (Hebrew)
n. - ‮עולש, ציקוריה‬

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