Slightly slower growing than Keystone, which it replaced, making it less prone to tipburn. Leaves are less broad and more frilly. Very uniform. Technically a Wallone type. Endive makes a very acceptable addition, in moderate quantities, to the salad bowl, though the leaves are too bitter for most tastes to be used as the main salad leaf. The leaves are often blanched by excluding light from the growing plant in order to reduce this bitterness. Endive is used as a resolvent and cooling medicine. It has a similar but milder effect to chicory (Cichorium intybus) and so is a very beneficial tonic to the liver and digestive system. The root is demulcent and tonic. Its relative ease of cultivation, resistance to bolting and the availability of self-blanching cultivars favor their continued cultivation. Tags: Type: Savoy, Color: Green, Shape: Sparse, Specialty: Cooking Green, Specialty: Heat Resistant, Season: Spring Fall Winter, Certification: Organic.
Endive was first brought into cultivation in the Eastern Mediterranean region and is native to Turkey and western Syria. It spread to central Europe in the 16th century. Endive belongs to the chicory genus, which includes several similar bitter leafed vegetables. Species include endive (Cichorium endivia), Cichorium pumilum and common chicory (Cichorium intybus). Common chicory includes chicory types such as radicchio, puntarelle, and Belgian endive. There is considerable confusion between Cichorium endivia and Cichorium intybus. Because of the name, endive is wrongly associated with Belgian endive which is a cultivated variety of common chicory. Endive is also a common name for some types of chicory (Cichorium intybus).There are two main varieties of cultivated endive:
Curly endive or frisée (var crispum). This type has narrow, green, curly outer leaves. It is sometimes called chicory in the United States and is called chicorée frisée in French. Further confusion results from the fact that frisée also refers to a technique in which greens are lightly wilted with oil. Curly endive or frisée (var crispum). This type has narrow, green, curly outer leaves. It is sometimes called chicory in the United States and is called chicorée frisée in French. Further confusion results from the fact that frisée also refers to a technique in which greens are lightly wilted with oil.
Escarole or broad-leaved, endive (var latifolia) has broad, pale green leaves and is less bitter than the other varieties. Varieties or names include broad-leaved endive, Bavarian endive, Batavian endive, grumolo, scarola, and scarole. It is eaten like other greens, sauteed, chopped into soups and stews, or as part of a green salad. Delicious endive recipes