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There are three main varieties of endive: Belgian endive, curly endive (often mistakenly called chicory in the U.S.) and escarole. Endives were first cultivated in Belgium in 1830 and are principally grown in the French part of Flanders and Picardy.

Belgian endive is creamy white in color with tightly closed heads and light yellow points. They are approximately 6 to 8 inches long and are shaped like a cigar. They are high in nutrition, minerals and low in sodium and each leaf contains only 1 calorie. When preparing endive, you should slice about 1/8th of an inch from the stem end and taking a paring knife, cut a cone shape about inch deep from the stem end. You can bake it, braise it, broil it, baste it, or stew it or even serve them cold. Belgian endive is great to use in appetizers, soups, salads or in an entre.

Belgian endive is available from September through May. They become bitter when exposed to light so when storing Belgian endive you should wrap them in paper towels and store in a plastic bag. It is important to keep Belgian endive dry to prolong its shelf life.

Curly endive is often mistakenly called chicory in the United States and may confuse the buyer when labeled as loose leaf endive. Other names it has been labeled as in market places are loose-leaf chicory, chicory, chicory endive, curly chicory, frisee, or frise. Curly endive and escarole are both common greens and are often found in salads. Curly endive has larger, ragged leaves that are green on the outer sections and cream colored closer to the stem and stalk forming a very compact heart. The lacy outer leaves provide a prickly texture that are bitter in taste while becoming milder in taste closer to the stem.

Escarole has a crisp broad leaf and is also known as Batavian endive or Batavia. The outer leaves have a slighter bitter taste yet as they are removed, the inner leaves become less bitter and display a paler green color with more white. When cooked, both are often served steamed or braised or are added to soups for extra flavoring. Both of these varieties are available year round.

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