Today is the Day of Endive in the French Revolutionary calendar. 10 facts about endives.
The scientific name for endive is Cichorium endivia.
It belongs to the Daisy family.
Endive originated near Sicily and the Mediterranean region. It was used in Egypt, Rome and Greece as a salad vegetable. It was grown in England by 1548 although the first recorded mention of it in the US was in an 1806 seed catalogue.
Endive is good source of vitamins A, K and vitamins of the B group. It’s also good for manganese, Copper, Iron and Potassium as well as fibre. Endive also contains a substance called Kaempferol, which has anti-inflammatory, antimicrobial, analgesic and anti-allergic properties.
There are two main types: curly-leaved endive, also known as frisée; and broad-leaved endive, also known as Escarole or Batavian endive. Escarole has a milder flavour than Frisée.
Belgian endive is actually a variety of Chicory that was discovered by a farmer in Belgium in 1830. He found that chicory can sprout and produce creamy-coloured leafy heads when stored in wet, dark conditions. It’s also known as "witloof".
Endive is a cool-season crop, meaning it grows best in autumn or spring. The best quality endive is produced in areas with cool summers. Hot weather promotes the production of the bitter compounds in the plant. Some farmers cover the plants with baskets or boxes for a few weeks to limit the amount of bitterness.
China is the leading producer of endive, followed by the USA, Spain, Italy, and India.
Endive can reach 6 to 10 inches in height.
The flowers are pale blue and contain both types of reproductive organs.
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