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Curly endive grows in loose heads of narrow, lacey outer leaves with curling green-rimmed tips. Inside the head is a compact heart of off-white leaves. The outer, darker leaves have a distinctive, slightly bitter flavor. The inner, lighter colored leaves are milder in flavor and have a subtle sweetness to them with a more delicate texture.
Seasons/Availability
Curley endive is available year-round but its peak season is spring through summer.
Current Facts
Curly endive is botanically known as Cichorium endivia and is part of the chicory genus. Curly endive is a “true” endive and depending upon location is sometimes mistakenly referred to as frisée or chicory. Unlike Belgian endive, Curly endive is field grown in an open growth style. The exterior leaves can be tied up a few days prior to harvest to allow the inner leaves to “field blanch” which will whiten and impart a sweeter flavor to the inner heart of the Curly endive. There are two types of true endives, broad leaved and narrow leaved with Curly endive being the narrow leaved variety.
Nutritional Value
Curly endive contains significant amounts of Vitamin A and Vitamin K as well as some Vitamin C. Additionally, it contains phosphorus, potassium and dietary fiber with the darker green leaves offering more nutrients than the white leaves.
Applications
Curly endive is a bitter green that can add texture and flavor to a number of dishes. Most commonly it is used raw in salad preparations though it can be utilized cooked as well. It can be sautéed, braised, steamed or chopped and added to vegetable or bean soups. Chopped it can be combined with other greens and used in various salad preparations. Its leaves are heartier than some salad greens and can stand up to heavier or warmed dressings or used as a bed of greens when plating proteins. Its bitter flavor marries well with robust and complimentary ingredients such as bacon, salmon, cream or mayonnaise based dressings, anchovies, onion, thyme, basil, citrus such as tangerine and meyer lemon, figs, apple, egg, white beans, chickpeas, toasted pecans or hazelnuts, and cheeses such as feta, brie, blue and gorgonzola. Curly endive keeps best stored tightly wrapped in plastic and refrigerated, it is best used within one to two weeks.
Ethnic/Cultural Info
In Jewish culture Endive is commonly consumed at Passover as part of the Seder plat. It along with other bitter herbs such as horseradish and romaine lettuce serves as a reminder of the bitterness of slavery prior to the Israelites exodus into Egypt.
Geography/History
Endive is believed to have originated near Sicily and the Mediterranean region. It has historical roots in Egypt, Rome and Greece as a salad vegetable. By 1548 it had made its way to England and later on in 1806 it first appeared in a seed catalog in the United States. The narrow leaved type such as Curly endive is believed to be younger than broad leaved varieties such as escarole with earliest documentation of this specific variety taking place in the 13th century. Curly endive can mistakenly be referred to as chicory, loose-leaf chicory, chicory endive, curly chicory and frisée. This is because the term "chicory" in the U.S. or France refers to what the British call endive and endive in Britain turns into chicory in France and America.
Open Air Bazaar of Heraklion (Υπαίθρια Αγορά Ηρακλείου)
Itanou 11, 713 07, Heraklion, Crete, Greece
Boil it and use it in a salad. Endive is believed to have originated near Sicily and the Mediterranean region…..Curly endive's outer leaves are darker green with a slightly bitter flavor, while the inner leaves are off-white, milder in taste, subtly sweet, and have a more delicate texture. Its loose heads feature narrow, lacey leaves with curling green-rimmed tips, making it a versatile addition to salads and a visually appealing ingredient in various dishes.
Mournies Market
Mournies 733 00
Curly endive is a versatile ingredient that pairs beautifully with robust flavors such as bacon, salmon, anchovies, and citrus like tangerine and Meyer lemon. It also complements creamy dressings, cheeses like gorgonzola and brie, and crunchy additions such as toasted pecans or hazelnuts. Its hearty leaves can handle warm dressings and are ideal for plating proteins. Proper storage in plastic wrap in the fridge keeps it fresh for up to two weeks.
Underwood Family Farms
Curly Endive is botanically a true endive known as Cichorium endivia and belongs to the chicory genus. Unlike Belgian endive, it is field grown in an open style, and its inner leaves can be blanched during harvest for added sweetness. It offers significant amounts of Vitamins A and K, plus dietary fiber, potassium, and phosphorus, with darker green leaves providing the most nutrients.
Endive has its origins near Sicily and the Mediterranean, with historical ties to Egypt, Rome, and Greece as a salad vegetable. It arrived in England by 1548, and by 1806 it appeared in a U.S. seed catalog. Curly endive, a narrow-leaved type, is thought to be newer than broad-leaved varieties like escarole, with documentation dating back to the 13th century. The naming conventions can be confusing, varying between countries like the U.S., U.K., and France.
Mount Royal Fine Foods
1600 Woodland Ave Duluth MN 55803
(218) 728-3665
Endive: In Jewish culture, endive is traditionally included in the Seder plate during Passover. Paired with other bitter herbs like horseradish and romaine lettuce, it symbolizes the bitterness endured during slavery before the Israelites' exodus from Egypt.
Curly endive features a mix of sharp and mild flavors. Its outer, darker green leaves have a slightly bitter taste, while the inner, pale leaves are milder and carry a hint of sweetness. The texture shifts accordingly, with the darker leaves being firmer and the lighter ones more delicate. Its unique profile makes it a versatile ingredient for adding depth to salads and other dishes.
Curly endive is a versatile bitter green that can be used in both raw and cooked dishes. It holds up well to heavier or warmed dressings, making it ideal as a salad base or a bed for proteins. Its bitter flavor pairs beautifully with ingredients like bacon, salmon, citrus, figs, nuts, and creamy or mayonnaise-based dressings. For freshness, store it tightly wrapped in plastic in the refrigerator and use within one to two weeks.
Curly endive is botanically classified as Cichorium endivia and belongs to the chicory genus. It is a true endive and often confused with frisée or chicory by region. Unlike Belgian endive, it is grown openly in fields, with exterior leaves tied briefly before harvest to enable "field blanch," which whitens and sweetens the inner heart. There are two types of true endives, with Curly endive being the narrow-leaved variety.
Endive has its origins near Sicily and the Mediterranean and has been enjoyed since ancient times in Egypt, Rome, and Greece. By 1548, it had reached England, and by 1806, it appeared in U.S. seed catalogs. Narrow-leaved varieties like Curly endive emerged later than broad-leaved types like escarole. Naming can be confusing, as "chicory" and "endive" are often swapped between regions like the U.S., Britain, and France, leading to varied interpretations.
Endive holds significant cultural importance in Jewish tradition, especially during Passover. It is included in the Seder plate alongside bitter herbs like horseradish and romaine lettuce. These foods symbolize the hardships and bitterness of slavery the Israelites endured before their exodus from Egypt.
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