Endive

Endive is a refined form of chicory breeding and is therefore not related to other leafy vegetables.  Instead, it is related to chicory and radicchio, even if it seems at first glance this is not necessarily how it appears. 

Botanically, it is allocated to leafy vegetables. Its homeland stretches from the Mediterranean to Central Asia. Endive was already used as a vegetable at the time of the ancient Egyptians. It has been eaten as salad in our part of Europe since the 13th century. The milky liquid present in its leaves, as well as in chicory, contains a bitter substance that stimulates appetite and digestion. Endive is cultivated domestically outdoors and is delivered fresh to the market.

Season: From June to December

Nutritional Value: Endivie – Swiss food composition database

 

 

Did you know...?

Endive belongs to the nutritious green leafy vegetables group and contains lots of potassium and beta-carotene.

1 portion a day corresponds to:

A half of an endive salad head