Endive

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This article/section is a stub — probably a pile of half-sorted notes, is not well-checked so may have incorrect bits. (Feel free to ignore, fix, or tell me)

Endive (Cichorium endivia) describes a few variations of the same vegetable, many of which seem to be mostly seen in European dishes, mostly in France, Belgium and Holland.

Depending on how much light it has seen, the taste is somewhere between a bitter and a fresh vegetable.


What is often called endive, andijvie (Dutch), be it narrow-leaved ('curly endive') or broad-leaved (often 'escarole') often has green, bitter leaves around whiter and milder leaves.


One major variation is the type grown with little to no light, the white/cream-colored Belgian endive, also known as witlof (Netherlands, USA, Australia), witloof or witloof chicory (USA), and as endive and chicon (in different parts of France and Belgium).

Witlof is often used either used raw in salads or cooked in vegetable dishes.


Apparently, the endive roots are used in some parts of America as an additive to coffee.


In various languages

  • English: Endive
  • Dutch: Witlof, Andijvie


See also