Growers
Seasons/Availability
Frisee is available year round.
Description/Taste
Producing curly narrow fringed leaves that actually look frizzy, frisee's light to lime-green lacy leaves offer a mildly bitter but pleasing flavor. The delicate white centers of this appropriately named green are considered a culinary delicacy and have a less bitter taste. Chefs love its aesthetic good looks.
Nutritional Value
Dark leafy greens provide vitamins, minerals and dietary fiber. A dieter's salvation and delight, salads create lots of healthy eating without an abundance of calories. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Applications
Mix with other greens or serve alone with a favorite dressing drizzled on crisp chilled leaves. Use this attractive green as an edible bed for fruits and vegetables, fresh or grilled. Use as a decorative bed for grilled seafood and meats. Pair with blood oranges, tangerines and watercress for a refreshing salad. Combine frisee with spiced walnuts and poached pears for an unusual dessert. Garnish main courses or dress up most anything with its attractive appearance. To store, wrap in plastic; refrigerate in crisper drawer. Do not wash until ready to use.
Ethnic/Cultural Info
The Romans grew and loved many varieties of lettuces. Lettuce is especially popular in European and Asian cuisine. Italy and France serve salads after the main course as a refreshment for the diner's taste buds and eyes. In the United States, salads are customarily served before the main entree.
Geography/History
A member of the chicory family, Cichorium intybus, and also called frisée, frisee, frise, curly endive, chicory endive and curly chicory, each loose head of this very gourmet green is tenderly tied up to prevent the sun from penetrating the center called blanching. This process protects frisee's delicate inner white leaves. The rays of the sun turn the outer leaves green. This perennial low-growing rosette type plant prefers moderately or well-drained soil and produces a deep taproot that provides tolerance to drought conditions. Chicory is a fairly new crop in the United States even though it has been grown in other countries for more than three hundred years. In the United States, the terms "chicory" and "endive" are commonly and erroneously used interchangeably. Chicory is sometimes called "Belgian endive", which it definitely is not. Although endive is related, it is a totally different plant. True chicory is identified by its frilly appearance.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Featured Recipes
Recipes that include Frisee. One
is easiest, three is harder.
