ENDIVE, Cichorium Endivia, an annual esculent plant of the family Compositae, commonly reputed to have been introduced into Europe from the East Indies, but, according to some authori ties, more probably indigenous to Egypt. It has been cultivated in England for more than 30o years. There are numerous vari eties of the endive, forming two groups, the curled or narrow leaved (var. crispa), and the Batavian or broad-leaved (var. lati f olia), the leaves of which are not curled. The former vari eties are those most used for salads, the latter for culinary pur poses. The plant requires a light, rich and dry soil, in an unshaded situation. In England sowing for the main crop should begin about the second or third week in June; but for plants required to be used young it may be as early as the latter half of April, and for winter crops up to the middle of August. Transplanta tion, where early crops are required, has been found inadvisable. The bleaching of endive, to prevent the development of the natural bitter taste of the leaves, is begun about three months after the sowing, and is best effected either by tying the outer leaves around the inner, or by the use of the bleaching-pot. The bleaching may be completed in about ten days in summer, but in winter it takes three or four weeks.