Belgian endive
Belgian Endive
Belgian endive (pronunciation: /ˈbɛldʒən ˈɛndaɪv/), also known as witloof in Belgium, is a leafy vegetable grown for its tightly packed, elongated heads of crisp, pale, almost white leaves. It is a type of endive, but is distinct from other varieties such as curly endive and escarole.
Etymology
The term "endive" is derived from the Latin word endivia, which in turn comes from the Greek ἔντυβον (entybon), a term used by Hippocrates for a plant which is believed to have been a type of endive. The prefix "Belgian" is used to distinguish this particular variety, which is known as witloof or "white leaf" in Belgium.
Cultivation
Belgian endive is cultivated through a two-step process. The first stage involves growing chicory plants outdoors for about 150 days. The leaves of these plants are then cut back, and the roots are dug up and stored in a cool place. The second stage involves forcing the roots to produce new growth in a dark, controlled environment, resulting in the characteristic pale, tightly packed heads.
Culinary Uses
Belgian endive is prized for its slightly bitter flavor and crisp texture. It can be eaten raw in salads, or cooked in a variety of ways, including braising, grilling, and baking. It is a common ingredient in traditional Belgian dishes, and is also used in French cuisine, particularly in the northern regions.
Nutritional Value
Belgian endive is a good source of vitamins A and K, and also provides dietary fiber, vitamin C, and folate. It is low in calories, making it a healthy choice for weight management.
Related Terms
External links
- Medical encyclopedia article on Belgian endive
- Wikipedia's article - Belgian endive
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