Flavor description
Endive is frequently mistaken for a similar leaf, chicory. The three types of endive are Belgian, curly, and escarole. The peak season for Belgian varieties, which have small, lightly colored leaves and a slight bitter taste, is November through April. Curly endives are loose heads of lacy green leaves. Escarole is pale-green in color with wide leaves. Both curly and escarole are bitter in taste, but escarole is the milder of the two.
How to use
Belgian endive becomes bitter when exposed to light, so store refrigerated, wrapped in a paper towel and stored in a plastic bag. Endive is mostly used in salads to add a punch of flavor, and can also be cooked as a vegetable.
How to find
All varieties are available in the produce aisle at your local supermarket. For Belgian endive, look for tightly packed heads. For curly and escarole, look for evenly colored heads free of blemishes.
Substitutes
Radicchio, arugula, or watercress
Related Articles
The Bitter Truth: Once shunned for their bitterness, such exotic greens as arugula, radicchio, and curly endive have become supermarket standouts-in tune with today's healthful-living tastes. See article
Related Recipes
Belgian Endive-and-Apple Salad
Endive Stuffed with Goat Cheese and Walnuts
Baby Vegetable Antipasto
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