Endive – a Tart Variety of Lettuce

Endive is a yellow to light green, slightly bitter leafy vegetable. A distinction is made between smooth endive (winter endive) and curly endive (see Frisée lettuce). In contrast to other salads, endive has a relatively high vitamin and mineral content.

Origin

Endive is native to the Mediterranean region. Endive is also grown in Germany in summer and autumn.

Season

Endive is commercially available all year round, but from December to May it is only imported from Italy, Spain and France.

Taste

Endive tastes rather tart and slightly bitter.

Use

The endive can be enjoyed raw in a salad or in salad mixes such as a wild herb salad with spicy dressings and sauces, or cooked as a side dish or in stews. The taste harmonizes perfectly with fruity partners, e.g. B. apples, oranges or raisins, but also with hearty ingredients such as onions, bacon and cheese. In southern Germany, people like to prepare a lukewarm potato salad with endive.

Storage/shelf life

Endive is very delicate and wilt quickly, so it should be processed and eaten soon after purchase. It will keep in a plastic bag with holes in the vegetable drawer of the refrigerator for 2-3 days.