Cichorium endivia

Cichorium endivia field

Escarola Cabell d'Àngel

Cichorium endivia flower (2)

Andijvie (Cichorium endivia)

Cichorium endivia

Cichorium endivia

Cichorium endivia, commonly known as endive, is a species of flowering plant in the daisy family (Asteraceae). It is a leaf vegetable with a slightly bitter taste, and it is often used in salads. There are two main varieties of endive: curly endive (Cichorium endivia var. crispum) and escarole (Cichorium endivia var. latifolium).

Description

Endive is a biennial plant that is typically grown as an annual. It has a rosette of leaves that can be either curly or broad, depending on the variety. The leaves are usually green, but some varieties have a reddish tinge. The plant produces small, blue flowers that are similar to those of its close relative, chicory (Cichorium intybus).

Cultivation

Endive is grown from seed and prefers well-drained soil with a pH between 5.5 and 7.0. It requires full sun to partial shade and regular watering. The seeds are usually sown in early spring or late summer, and the plants are harvested when the leaves are tender and before they become too bitter.

Uses

Endive is commonly used in salads, either raw or cooked. The leaves can be blanched to reduce their bitterness. In addition to salads, endive can be used in soups, stews, and other cooked dishes. It is a good source of vitamins A and K, as well as dietary fiber.

Varieties

• Curly endive (Cichorium endivia var. crispum): Also known as frisée, this variety has narrow, curly leaves and a more pronounced bitter flavor.
• Escarole (Cichorium endivia var. latifolium): This variety has broader, flatter leaves and a milder flavor compared to curly endive.

Related Species

• Cichorium intybus (Chicory)
• Lactuca sativa (Lettuce)
• Spinacia oleracea (Spinach)

See Also

• Salad greens
• Leaf vegetables
• Asteraceae