Belgian Endive, French Endive, Witloof Chicory, Chicon
Posted on January 22nd, 2009 by admin
The Belgian endive is an important European vegetable. It has a delicate, somewhat bitter flavour and is used cooked in a variety of dishes and raw in salads. The edible product is the blanched cluster of leaves often yellow tipped from the compact bud, which is usually called the head or chicon. It is high in fiber, iron and potassium. Curly endive, or frisée has narrow, green, curly outer leaves. Sometimes called chicory in the United States and is called chicorée frisée in France. Escarole, or broad-leaved endive has broad, pale green leaves and is less bitter than the other varieties.
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