Cichorium endivia
Cichorium endivia
Cichorium endivia (pronunciation: /sɪˈkɔːriəm ɛnˈdɪviə/) is a species of flowering plant in the family Asteraceae. It is commonly known as endive.
Etymology
The term "Cichorium" is derived from the Latin name for chicory, while "endivia" is derived from the Latin word "intibus", which was a type of chicory. The common name "endive" is also derived from "intibus".
Description
Cichorium endivia is a biennial plant that typically grows to a height of 0.5–1 m. It has a rosette of leaves at the base of the plant and produces blue flowers in its second year of growth. The leaves of the plant are used in salads and are known for their bitter taste.
Cultivation
Cichorium endivia is cultivated as a leaf vegetable which can be cooked or used raw in salads. The plant is rich in many vitamins and minerals, including vitamin A, vitamin K, and folate. It is also a good source of fiber.
Varieties
There are two main varieties of Cichorium endivia: curly endive, also known as frisée, and broad-leaved endive, also known as escarole. Both varieties are used in a similar manner in cooking and have a similar nutritional profile.
Related Terms
- Asteraceae: The family of flowering plants to which Cichorium endivia belongs.
- Vitamin A: A vitamin that is essential for growth, development, and maintaining the immune system.
- Vitamin K: A vitamin that is necessary for blood clotting and bone metabolism.
- Folate: A type of B vitamin that is needed for cell growth and metabolism.
- Fiber: A type of carbohydrate that is important for digestive health.
External links
- Medical encyclopedia article on Cichorium endivia
- Wikipedia's article - Cichorium endivia
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