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Food Guide

Endive

Buying Tips

Belgian endive is available year-round, with a peak season from November through April. Curly endive and escarole are available all year long, with the peak season from June through October. Buy crisp, firmly packed heads of Belgian endive. Look for crisp, firm heads of curly endive and escarole.

Varieties

Belgian endive, also called French endive or witloof, is a small, cylindrical head of pale, tightly packed leaves. Curly endive, sometimes mistakenly called chicory, has lacy, green-rimmed and curly leaves, with a prickly texture and slightly bitter taste. Escarole has broad, slightly curved, pale green leaves with a milder flavor than either Belgian or curly endive.

Preparation, Uses, & Tips

Rinse endive in cold water just before using. Toss Belgian endive leaves with sliced pear and crumbled blue cheese. Combine curly endive, radicchio, and Kalamata olives. Cook escarole with white beans and chopped garlic.

Storing

Store Belgian endive wrapped in a paper towel inside a plastic bag for a day or two. Store curly endive and escarole in plastic in the refrigerator for two to three days.

Nutrition Highlights

Endive (raw), 1/2 cup (chopped) (25g)

Calories: 4
Protein: 0g
Carbohydrate: 1g
Total Fat: 0g
Fiber: 1g

*Good Source of: Vitamin A (541.75IU)