Belgian Endive
Estimated Inventory, 10 lbs : 10.71
This item was last sold on : 05/07/25
Description/Taste
Belgian endive is shaped like a torpedo and grows to about six inches in length. It has tender white leaves with either yellow or red-colored leaf edges. The leaves offer a soft texture and delicate crunch with a pleasantly bitter flavor.
Seasons/Availability
Belgian endive is available year-round with a peak season in the winter months.
Current Facts
Belgian endive and endive are both in the chicory genus. However, Belgian endive is botanically known as part of Chichorium intybus and is grown from chicory roots in a dark environment, while endive is botanically known as Cichorium endive and grown in the fields as a green curly lettuce. Belgian endive is also known as Witloof chicory (Flemish for ‘white leaf’) and in Belgium by the nickname, white gold.
Nutritional Value
Belgian endive is a source of thiamin, potassium, calcium, magnesium, vitamins B6 and C, as well as folate and copper. It also contains intybin which is not only responsible for the bitter taste of the leaves but is also known to be an appetite stimulant and a digestive aid. When consumed in large amounts Belgian endive can also act as a diuretic and laxative.
Applications
While Belgian endive is commonly used raw in recipes it is also versatile in cooked preparations. Roast whole or halved endive with olive oil until softened and serve as a side dish with grated cheese. Grill endive halves and add to cooked grains or serve atop pizza. Add chopped or halved to tarts, quiche, soups, stews and stir-fries. When raw it can be chopped and used in a salad or individual leaves can be stuffed with other complimentary ingredients as a canapé. Braising Belgian endive in butter will slightly mellow the bitterness of the vegetable. The bitter flavor of Belgian endive pairs well with onion, pear, apple, cranberries, herbs such as basil and thyme, walnuts, pecans, butter, cream based sauces, olive oil, bacon lardons, prosciutto, lamb, poultry and gorgonzola, manchengo, blue and feta cheeses. Endive will keep refrigerated for one to two weeks.
Ethnic/Cultural Info
In the United States Belgian endive is considered to be a gourmet and expensive vegetable and typically used raw in salads or as an appetizer consisting of individually stuffed leaves. In its native France and in the Netherlands Belgian endive is an inexpensive, commonly consumed winter and spring vegetable and used most often in hot preparations and on occasion raw in salads. There are several classic French dishes that call for Belgian endive such as endive au gratin and braised endives.
Geography/History
Modern cultivation of Belgian endive was first discovered in the 1830's by Jan Lammers a Belgian chicory farmer, who stored the roots in his cellar for drying to use as a coffee substitute. However, after several months, he found the roots had sprouted small white leaves, which he tasted and found tender, moist, and pleasingly bitter. It took another few decades to commercially cultivate this 'witloof'. The chicory is grown from seeds, the roots are harvested, and taken indoors to grow again in a dark environment, using a labor-intensive growing technique called "blanching" to produce the Belgium endive. Commercially grown Belgian endive is exported mainly from western Europe with Belgium contributing the largest share.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| Leu Leu | Leucadia CA | 619-316-5807 |
| Urban Kitchen Catering | San Diego CA | 619-276-8803 |
| Miho | San Diego CA | 619-365-5655 |
| Waverly | Cardiff CA | 619-244-0416 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Alila Marea Beach Resort | Encinitas CA | 805-539-9719 |
| Kingfisher | San Diego CA | 619-861-8074 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| La Bonne Table | San Diego CA | 619-887-7706 |
| Azuki Sushi Lounge | San Diego CA | 619-238-4760 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| Gravity Heights Mission Valley | San Diego CA | 619-384-5993 |
| Ron Oliver | San Diego | 619-295-3172 |
| La Jolla Beach & Tennis Club | San Diego CA | 619-816-8319 |
| SIE Culinary Management | San Diego CA | 858-964-8677 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| Trattoria I Trulli | Encinitas CA | 760-277-9826 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| Lafayette Hotel - Beginners Diner | San Diego CA | 619-296-2101 |
| The Shores | La Jolla CA | 858-459-8271 |
| The Kitchen at MCASD | La Jolla CA | 619-894-2051 |
| Piatti | San Diego CA | 858-454-1589 |
| Frenchy's Hideout | San Diego CA | 858-345-7379 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Sugar Bear Enterprises | San Diego CA | 925-383-3623 |
| Syrah Spirit & Wine Parlor | San Diego CA | 619-234-4166 |
| Carte Hotel | San Diego CA | 619-365-1858 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| Wormwood | San Diego CA | 619-573-0289 |
| Toast Catering | San Diego CA | 619-795-9135 |
| The Wild Thyme Company | San Diego CA | 858-527-0226 |
| WineSellar & Brasserie | San Diego CA | 858-450-9557 |
| insideOUT | San Diego CA | 619-888-8623 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Vulture / Dreamboat | San Diego CA | 858-342-3609 |
| Pali Wine Company | San Diego CA | 310-893-0038 |
| Tartine | Coronado CA | 619-435-4323 |
| The Flavor Chef (Catering) | Vista CA | 619-295-3172 |
| Kinme Omakase | San Diego CA | 619-231-0700 |
| Culinary Kitchen Catering and Events | Coronado CA | 619-798-8477 |
| Herb & Wood | San Diego CA | 520-205-1288 |
| Callie | San Diego CA | 619-947-9036 |
| Paradisaea Restaurant | La Jolla CA | 732-915-6669 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Giuseppe Restaurants & Fine Catering | San Diego CA | 619-436-7006 |
Recipe Ideas
Recipes that include Belgian Endive. One
is easiest, three is harder.| Natural Noshing |
|
Prosciutto- Wrapped Endive Stuffed with Blue Cheese and Pear |
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