About Endive

• Sometimes confused with chicory – the frizzy, green salad vegetable – endives have a small oval-shaped head of blanched leaves
• They are grown indoors or underground so that, deprived of light, they retain their white color
• They have a tangy, slightly bitter taste
• Especially popular in France, Belgium and Holland as a cooked winter vegetable, also enjoyed raw in salads

Selecting

Whiteness means freshness, because endives start to turn green in light and develop an unpleasant flavor. So look for white heads that are clean and crisp with yellow tips.

Endives are delicate vegetables and have to be handled with care. Our endives are cut just above the stem, washed, dried, cleaned and packed in cartons lined with waterproof paper - to protect them from light and keep them succulent until they arrive in your food store.

Storing

You can store endives in the bottom drawer of your refrigerator for up to a week.

Eating

Steamed, boiled, grilled, fried, baked or chopped raw in salads – there are many ways of enjoying this versatile vegetable. The Belgians and French have renowned local endive dishes, including a delicious winter gratin.

Availability

Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Growing regions

Widely grown in Europe, especially in Italy, France and Spain.