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Endive

chicory and salad

ENDIVE, Cichorium Endivia: a salad plant of the Chicory family and closely allied to the dandelion, originally brought from China to Europe in the sixteenth century. The two principal types under cultiva tion are those known to gardeners as "Curly Endive," with narrow, feathery leaves, and "Broad-leafed" or "Bata vian" Endive, with leaves large and rather broad, generally twisted and waved and with thick white midribs.

In Eastern markets, Curly Endive and other small leafed varieties are generally known as Chicory ( which see) because of their resemblance to Common Chicory, and Broad-leafed Endive by the French title of Escarole. The title Endive is reserved for the winter-grown heads of the Witloof or Brussels Chicory, a sub-variety of the Magdeburg Large-Rooted Chicory, which onsist of a number of thick creamy-white leaves from four to six inches in length and one to two inches in width, pressed tightly together and generally tapering to a point.

Curly Endive, or Chicory, is grown both for summer and winter markets, generally blanched more or less in culti vation.

Broad-leafed Endive, or Escarole, is more highly considered as a winter than a summer salad but it is raised for both seasons, its natural tendency to blanched centers being accentuated by gardeners.

Witloof Chicory, or Endive, is a winter salad exclusively and is obtained by cutting off the summer tops of the plant, setting the roots in sand in cellars, etc., and forcing the desired new growth. It is eaten both raw and cooked. For salad purposes it should be very crisp as otherwise it is liable to be too bitter. The greater part of the Eastern supply is imported from Europe.