Endive
By: Anonymous

About

Green leafy vegetable similar in appearance to romaine lettuce. Endives can be broad-leafed (Escarole), curly (Chicory) or very narrow and pointed (Belgian Endive).

Information
Other names: Chicory, Escarole
Translations: Endivs, Garbanotoji trūkažolė, Andivă, Endivija, Rau đắng, Endywia, Andijvie, Endívia, Эндивий, Αντίδι, الهندباء بقل يؤكل, 꽃 상추, Endivie, Ендивија, Uri ng halamang panggamot, 恩代夫, Escarola, Endivija, Endívia, Indivia, עולש, Endivesallad, Andewi, エンダイブ, Endivie, Endivie, Escarola, Ендівій, Endiivi, Градинска жлъчка


Physical Description
Broad-leaf Endive consists of a bunch of thick broad leaves that are coarse and slightly toguh in texture.
Curly Endive or Chicory has narrow, curly twisted leaves that are firm and bitter to taste. The outside leaves are dark green, while the core can be yellow or white. 
Belgian Endive or Witloof Chicory differs greatly in appearance to the other types of endive, with narrow, lightly packed pointed heads resembling spearheads. They range in color from pale yellowish-green to white. 


Tasting Notes
Flavors: Bitter
Mouthfeel: Crisp
Food complements: Salad greens
Wine complements: Viognier, Chardonnary
Substitutes: Chicory, Escarole, Radicchio


Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: january, february, march, april, november, december
Choosing: Look for greens that are crisp and fresh. Avoid any that have wilted leaves, discolored edges, blemishes, or slimy spots. They should have a sweet, fresh smell. If they have a sour smell, do not purchase. Head type greens should be firm and free of blemishes or damaged areas. 
Buying: There is generally a nice variety of greens readily available throughout the year because they are grown in so many different areas of the world. Their seasons peak at different times of year, depending on the area. 


Preparation and Use
Used in salads and side dishe, often served as a vegetable steamed or braised, and can be added to soups for flavoring in the later stages of soup making. 
Serve cold with salmon, caviar, cheeses and dips.
Enjoy with pears, raspberries, blueberries  and a spritz of lemon juice.
Cook Belgian endive by braising or baking.
Briefly cook curly endive or escarole and serve as a vegetable side dish or stir into soups.
Cleaning: Remove leaves and wash in cool water.  Dry or spin in a salad spinner.


Conserving and Storing
Look for greens that are crisp and fresh. Avoid any that have wilted leaves, discolored edges, blemishes, or slimy spots. They should have a sweet, fresh smell. If they have a sour smell, do not purchase. Head type greens should be firm and free of blemishes or damaged areas. 


Social/Political
Most common in Europe.
History: Belgian endive was first produced in 1830, by accident. The story goes that Jan Lammers, a Brussels farmer, stored chicory roots in his cellar, intending to dry and roast them for coffee (a common practice in 19th century Europe). But when Lammers returned to his farm after serving in the Belgian War of Independence, he had achieved quite different results. The roots, having rested for several months in the dark, had sprouted small, white leaves. Curious, Lammers took a taste and found the leaves to be tender, moist and crunchy.