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{{Taxobox
| color = lightgreen
| name = Endive
| image = endive.jpg
| image_width = 240px
| image_caption = Escarole endive
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Magnoliopsida]]
| ordo = [[Asterales]]
| familia = [[Asteraceae]]
| genus = ''[[Cichorium]]''
| species = '''''C. endivia'''''
| binomial = ''Cichorium endivia''
| binomial_authority = [[Linnaeus|L.]]
}}
[[Image:Endive_p1160063.jpg|thumb|right|Belgian endive]]
[[Image:Intibum Witloof schema.jpg|thumb|right|Belgian endive]]
'''Endive''' (''Cichorium endivia'') is a variation of the winter [[leaf vegetable]] [[chicory]] which can be cooked or used in [[salad]]s, created by growing chicory (or certain similar breeds) until its foliage sprouts, then cutting off the leaves and placing the still-living stem and root in a dark place. They grow a second bud, but without the sunlight it is white and lacks the bitterness of the normal chicory bud.
The technique for growing endives was accidentally discovered in the 1830s in the [[Josaphat valley]] in [[Schaerbeek]], [[Belgium]]. Today [[France]] is the largest producer of endives.
Endives are part of the genus ''Cichorium'', made up of bitter leaf vegetables. It is divided between ''Cichorium endivia'' and ''Cichorium intybus''. The former includes Chicory, '''Belgian endive''' (witloof), [[Radicchio]] and [[Puntarelle]]. Endive is rich in many vitamins and minerals, especially in folate and vitamin A and K, and is high in fiber.
There are three main varieties of endive: Frisée, curly endive and escarole.
'''Curly endive''' (sometimes mistakenly called chicory in the [[United States]]) has green, rimmed, curly outer leaves.
'''Frisée''' has finely cut, frizzy leaves.
'''Escarole''' has broad, pale green leaves and is less bitter than the other varieties.
'''Chicory''' has prominent stems and leaves.
'''Belgian endive''' (also known as ''French endive'' and as ''witlo(o)f'', the [[Dutch language]] term; in Australia, it is similarly known as ''witlof''; in France it is called ''endive'' and in [[Francophone]] parts of Belgium and some parts of Northern France called ''chicon'') has a small head of cream-coloured bitter [[Leaf|leaves]]. It is grown completely underground or indoors in the absence of sunlight, a process that prevents the leaves from turning green and opening up ([[etiolation]]). This is extensive manual work, as the plant has to be kept just below the dirt surface as it grows, only showing the very tip of the leaves.
It is often sold wrapped in blue paper to protect it from the light’s harm and preserve its delicate flavor and pale coloring. Its smooth, creamy white leaves may be served stuffed, baked, boiled, cut and cooked in a milk sauce, or simply cut raw. Slightly bitter, the whiter the leaf, the less bitter the taste; the harder inner part at the bottom needs to be cut out before cooking to prevent bitterness.
Belgium exports chicon/witloof to over 40 different countries.<ref>'[http://jeannierenee.com Jeannie Bastian]'. ''[http://jeannierenee.com/chicon.html It Ain’t Chicken]''. Accessed [[November 15]] [[2006]].</ref>
'''[[Radicchio]]''' has red leaves.
'''Puntarelle''' has narrow stems and leaves.
== References ==
<references/>
==External links==
{{commons|Endive|Endive}}
* [http://www.kitchengardeners.org/2006/02/growing_belgian_endive.html Growing and forcing Belgian endive] - A step-by-step tutorial from the nonprofit group Kitchen Gardeners International
* [http://aggie-horticulture.tamu.edu/plantanswers/vegetables/endive.html Endive and Chicory]
* [http://frenchfood.about.com/library/blendiverecipes.htm Endives - Chicons]
[[Category:Leaf vegetables]]
[[Category:Asteraceae]]
[[Category:Belgian cuisine]]
{{vegetable-stub}}
| color = lightgreen
| name = Endive
| image = endive.jpg
| image_width = 240px
| image_caption = Escarole endive
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Magnoliopsida]]
| ordo = [[Asterales]]
| familia = [[Asteraceae]]
| genus = ''[[Cichorium]]''
| species = '''''C. endivia'''''
| binomial = ''Cichorium endivia''
| binomial_authority = [[Linnaeus|L.]]
}}
[[Image:Endive_p1160063.jpg|thumb|right|Belgian endive]]
[[Image:Intibum Witloof schema.jpg|thumb|right|Belgian endive]]
'''Endive''' (''Cichorium endivia'') is a variation of the winter [[leaf vegetable]] [[chicory]] which can be cooked or used in [[salad]]s, created by growing chicory (or certain similar breeds) until its foliage sprouts, then cutting off the leaves and placing the still-living stem and root in a dark place. They grow a second bud, but without the sunlight it is white and lacks the bitterness of the normal chicory bud.
The technique for growing endives was accidentally discovered in the 1830s in the [[Josaphat valley]] in [[Schaerbeek]], [[Belgium]]. Today [[France]] is the largest producer of endives.
Endives are part of the genus ''Cichorium'', made up of bitter leaf vegetables. It is divided between ''Cichorium endivia'' and ''Cichorium intybus''. The former includes Chicory, '''Belgian endive''' (witloof), [[Radicchio]] and [[Puntarelle]]. Endive is rich in many vitamins and minerals, especially in folate and vitamin A and K, and is high in fiber.
There are three main varieties of endive: Frisée, curly endive and escarole.
'''Curly endive''' (sometimes mistakenly called chicory in the [[United States]]) has green, rimmed, curly outer leaves.
'''Frisée''' has finely cut, frizzy leaves.
'''Escarole''' has broad, pale green leaves and is less bitter than the other varieties.
'''Chicory''' has prominent stems and leaves.
'''Belgian endive''' (also known as ''French endive'' and as ''witlo(o)f'', the [[Dutch language]] term; in Australia, it is similarly known as ''witlof''; in France it is called ''endive'' and in [[Francophone]] parts of Belgium and some parts of Northern France called ''chicon'') has a small head of cream-coloured bitter [[Leaf|leaves]]. It is grown completely underground or indoors in the absence of sunlight, a process that prevents the leaves from turning green and opening up ([[etiolation]]). This is extensive manual work, as the plant has to be kept just below the dirt surface as it grows, only showing the very tip of the leaves.
It is often sold wrapped in blue paper to protect it from the light’s harm and preserve its delicate flavor and pale coloring. Its smooth, creamy white leaves may be served stuffed, baked, boiled, cut and cooked in a milk sauce, or simply cut raw. Slightly bitter, the whiter the leaf, the less bitter the taste; the harder inner part at the bottom needs to be cut out before cooking to prevent bitterness.
Belgium exports chicon/witloof to over 40 different countries.<ref>'[http://jeannierenee.com Jeannie Bastian]'. ''[http://jeannierenee.com/chicon.html It Ain’t Chicken]''. Accessed [[November 15]] [[2006]].</ref>
'''[[Radicchio]]''' has red leaves.
'''Puntarelle''' has narrow stems and leaves.
== References ==
<references/>
==External links==
{{commons|Endive|Endive}}
* [http://www.kitchengardeners.org/2006/02/growing_belgian_endive.html Growing and forcing Belgian endive] - A step-by-step tutorial from the nonprofit group Kitchen Gardeners International
* [http://aggie-horticulture.tamu.edu/plantanswers/vegetables/endive.html Endive and Chicory]
* [http://frenchfood.about.com/library/blendiverecipes.htm Endives - Chicons]
[[Category:Leaf vegetables]]
[[Category:Asteraceae]]
[[Category:Belgian cuisine]]
{{vegetable-stub}}
