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Definition: In the culinary arts, the word Endive is used to refer to the leafy part of any of a variety of plants in the chicory family.

Endive, or curly endive, has curly green leaves and a flavor that can be somewhat bitter, with the bitterness more intense in the leaves that are a darker shade of green.

Curly endive is sometimes called frisée or chicory. Broad-leafed endive is sometimes called escarole.

The word Endive is also sometimes used to refer to Belgian endive, which is a related vegetable but not the same. Belgian endive is a small, cylindrical head of lettuce with pale yellow leaves with slightly curly edges. A red-hued variety of Belgian endive is known as red endive or radicchio.

Belgian endive is sometimes used in salads and can also be braised. Curly or broad-leafed endive are also widely used in salads.
Pronunciation: on-DEEVE, en-DEEVE
Also Known As:
  • Chicory
  • Radicchio
  • Belgian endive
  • French endive
  • Red endive
  • Frisee
  • Escarole
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