Escarole endive
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Asterales
Family: Asteraceae
Genus: Cichorium
Species: C. endivia
Binomial name
Cichorium endivia

Endive (play /ˈɛndɪv/[1] or /ˈɛndv/), Cichorium endivia, is a leaf vegetable belonging to the daisy family. Endive can be cooked or used raw in salads.



Endive is also a common name for some types of chicory (Cichorium intybus). There is considerable confusion between Cichorium endivia and Cichorium intybus.[2][3]

Endive belongs to the chicory genus, which includes several similar bitter leafed vegetables. Species include endive (Cichorium endivia), Cichorium pumilum and common chicory (Cichorium intybus). Common chicory includes chicory types such as radicchio, puntarelle and Belgian endive.

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

There are two main varieties of cultivated endive:

Frisée (withered)
  • 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 a technique in which greens are 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 endive, Bavarian endive, 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.

See also

  • Chicory


External links

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Look at other dictionaries:

  • endive — [ ɑ̃div ] n. f. • indivie déb. XIVe; probablt lat. imp. intibum « chicorée sauvage », du gr. entubion 1 ♦ Bot. Endive ou chicorée endive : chicorée d une espèce comprenant la chicorée frisée et la scarole. 2 ♦ Cour. Pousse blanche de la chicorée… …   Encyclopédie Universelle

  • Endive — En dive, n. [F. endive (cf. Pr., Sp. Pg., & It. endivia), fr. a deriv. of L. intibus, intybus, endive.] (Bot.) A composite herb ({Cichorium Endivia}). Its finely divided and much curled leaves, when blanched, are used for salad. [1913 Webster]… …   The Collaborative International Dictionary of English

  • endive — late 14c., from O.Fr. endive, from M.L. endiva or L.L. intibus, perhaps from Medieval Gk. entybon (though OED considers this a borrowing from Latin), which is perhaps of Eastern origin (perhaps from Egyptian tybi January, which is when the plant… …   Etymology dictionary

  • endive — Endive, Il vient de Intybum. Une sorte de cichorée qu on appelle Endive, Seris …   Thresor de la langue françoyse

  • endive — ► NOUN 1) a plant with bitter curly or smooth leaves, eaten in salads. 2) (also Belgian endive) N. Amer. a chicory crown. ORIGIN Old French, from Greek entubon …   English terms dictionary

  • endive — ENDIVE. s. f. Plante potagère du nombre des chicorées …   Dictionnaire de l'Académie Française 1798

  • endive — [en′dīv΄, än′dēv΄] n. [ME & OFr < ML endivia < MGr endivi < L intibus < Gr entybon, prob. < Egypt tʾ ʿʾ bt, January (when it is said to grow in Egypt)] 1. a) a cultivated, lettucelike plant (Cichorium endivia) of the composite… …   English World dictionary

  • Endive — Pour les articles homonymes, voir Chicon (homonymie) et Endive (homonymie). Endive …   Wikipédia en Français

  • endive — /en duyv, ahn deev/; Fr. /ahonn deev /, n., pl. endives / duyvz, deevz/; Fr. / deev /. 1. a composite plant, Cichorium endivia, having a rosette of often curly edged leaves used in salads. Cf. escarole. 2. Also called Belgian endive, French… …   Universalium

  • endive — (an di v ) s. f. La chicorée des jardins (cichorium endivia, L.). HISTORIQUE    XVIe s. •   Ozeille, bourroche, buglon, cichorée, endive et semblables, PARÉ VIII, 14. •   La cichorée ou endive est espece de laictue, O. DE SERRES 536 ; 569 …   Dictionnaire de la Langue Française d'Émile Littré

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