Selection and storage
Fresh Endive is available all around the year in the markets. Choose crispy, tender leafy tops. Avoid tough, discolored yellow leaves.
Store greens in a plastic bag in the refrigerator. It will stay fresh for 3-4 days.
Preparation and serving methods
Wash fresh endive in cool running water. Discard yellow or any discolored leaves. Remove tough lower ends. Chop the leaves using a paring knife.
Curly endive is generally available in the stores as blanched pale “frisée.” Blanching removes the bitterness off the leaves and enhances their flavor. Blanching is done by inhibiting sunlight. To achieve this, farmers cover endive crops with inverted bushel baskets or plastic plates for 2-4 weeks.
Wash them thoroughly in cold water before use. Trim the stem end with a sharp knife.
Here are some serving tips:
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Frisée especially features in favorite French salad Lyonnaise.
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Escarole is used in salads, soups (escarole bean soup), and sautéed recipes.
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Witloof is used raw in salads or braised and served as a vegetable.
Safety profile
Endive is widely consumed all over Europe and in some American states. Although this green leafy vegetable contains high concentrations of bitter glycosides and inulin, no known side effects so far notified when used in moderate quantities.(Medical disclaimer).
≻≻-Read more on Chicory greens nutrition facts.
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Further resources:
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Home gardening series-University of Arkansas division of Agriculture-pdf.
