Food Lens · Produce
Endive
Crisp and mildly bitter, with the bitterness most pronounced at the leaf tips.
Lens analyzedEndive is a small, torpedo-shaped leafy vegetable with pale yellow-white leaves that turn slightly bitter toward the tips. It's eaten raw in salads for its crunch, or braised or grilled to mellow the bitterness.
Where it comes from
Endive is a member of the chicory family, cultivated in Belgium and France using a technique of growing it in the dark to keep the leaves pale and mild, a method developed in the 19th century that's still used today.
Buying it
Choose endive heads that are tightly closed and pale, avoiding any with green tips or browning edges, both signs of light exposure or age.
Storing it
Refrigerate endive wrapped in a paper towel inside a bag, away from light, where it keeps for about a week; light exposure turns it more bitter.
Keeps about 7 days in the fridge.
In season
Peak season is November–March, though it's available year-round.
Endive is commonly grown under controlled conditions, keeping it available year-round with a cooler-season emphasis.
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Checked for each member
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What it costs near you
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Your household memory
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