Endive | CUESA

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When you hear the name “endive” you most likely think of a pale, leafy vegetable called “Belgian endive” that is often found stuffed and served as an hors d’oeuvre. In actuality, Belgian endive is not a true endive, but in fact, part of the common chicory family (along with radicchio and puntarelle). Confusion may exist because chicory and endive are both part of the chicory genus, a grouping of several other bitter-leafed vegetables.

As for true endives, two varieties are commonly grown: frisée and escarole. Frisée, also known as “curly endive,” has frilly leaves and is often found in salad mixes. Escarole has broad, sturdy, pale yellow to light green leaves that are both bitter and sweet. It makes a great addition to soups or salads. Both greens can be sautéed, grilled, or eaten raw.

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Recipes with Endive

Bitter Greens with Oranges and Hazelnuts

Dawn Perry, Ready, Set, Cook

Audie Golder, Jardinière

Curly Endive Salad with Buttermilk Dressing

Audie Golder, Jardinière featuring Star Route Farms

Winter Chicory Salad

Patrick Clark, Sutro’s Restaurant at the Cliff House

Roasted Chicken Salad with Balsamic-Hoisin Dressing

Keith Hammerich, Chef Instructor, City College of San Francisco (August 23, 2008).


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »