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Endive (/ˈɛndaɪv, -dɪv, ˈɑːndiːv/) is a leaf vegetable belonging to the genus Cichorium, which includes several similar bitter-leafed vegetables. Species include Cichorium endivia (also called endive), Cichorium pumilum (also called wild endive), and Cichorium intybus (also called chicory). Chicory includes types such as radicchio, puntarelle, and Belgian endive.

There is considerable confusion between Cichorium endivia and Cichorium intybus.

Cichorium endivia

There are two main varieties of cultivated C. endivia chicon:

• Curly endive, or frisée (var. crispum). This type has narrow, green, curly outer leaves. It is sometimes called chicory in the United States and is called chicorée frisée in French. Further confusion results from the fact that frisée also refers to greens lightly wilted with oil.
• Escarole, or broad-leaved endive (var. latifolia), has broad, pale green leaves and is less bitter than the other varieties. Varieties or names include broad-leaved Batavian endive, grumolo, scarola, and scarole. It is eaten like other greens, sauteed, chopped into soups and stews, or as part of a green salad.

• Frisée

Cichorium intybus

Cichorium intybus endive is popular in Europe, and is also known as leaf chicory.

• Catalogna, also called asparagus endive
• Puntarelle, the prized central stalks of the Catalogna endive
• Belgian endive

Chemical constituents

Endive is rich in many vitamins and minerals, especially in folate and vitamins A and K, and is high in fiber. It also contains kaempferol.

References

1. United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
2. National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 2024-12-05.
3. Jones, Daniel (2011). Roach, Peter; Setter, Jane; Esling, John (eds.). Cambridge English Pronouncing Dictionary (18th ed.). Cambridge University Press. ISBN 978-0-521-15255-6.
4. "Chicory and Endive". Innvista. 2013-10-21. Archived from the original on 2013-10-21. Retrieved 2024-09-16.
5. "Endive | Archives | Aggie Horticulture". Plantanswers.tamu.edu. Retrieved 2013-08-18.
6. Anderson, B. (2001), The Foods of Italy: The Quality of Life, Italian Trade Commission, p. 147
7. Kasper, L.R. (1999), The Italian Country Table, Scribner, ISBN 9780684813257
8. DuPont, M. S., Day, A. J., Bennett, R. N., Mellon, F. A., Kroon, P. A., Absorption of kaempferol from endive, a source of kaempferol-3-glucuronide, in humans, Eur J Clin Nutr 2004 Jun;58(6):947-54

External links

• Media related to Endive at Wikimedia Commons
• Endive at the Wikibooks Cookbook subproject
• Chisholm, Hugh, ed. (1911). "Endive" . Encyclopædia Britannica (11th ed.). Cambridge University Press.
• "Endive" . Collier's New Encyclopedia. 1921.

• Cichorieae
• Leaf vegetables