The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Inventory, 10 lbs : 28.44
This item was last sold on : 08/18/18
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.
Belgian endive is available year-round with a peak season in the winter months.
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.
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.
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.
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.
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.
Restaurants currently purchasing this product as an ingredient for their menu.
|Primavera Ristorante||Coronado CA||619-435-0454|
|Et Voilà! French Bistro||San Diego CA||619-209-7759|
|The Art Institute of California - San Diego||San Diego CA||858-598-1200|
|Little Lion||San Diego CA||619-519-4079|
|Vista Valley||Vista CA||760-758-2800|
|Victoria Mahdion||San Diego CA||619-987-3304|
|Studio Kitchen||San Diego CA||619-295-3172|
|Salvatore's||San Diego CA||619-544-1865|
|Azuki Sushi Lounge||San Diego CA||619-238-4760|
|The Tavern||Coronado CA||602-628-5890|
|Mr A's||San Diego CA||619-239-1377|
|Barbarella||San Diego CA||858-454-7373|
|Waters Catering||San Diego CA||619-276-8803 x4|
|Ad Libitum||San Diego CA||909-938-9580|
|The Farm Golf Club||Rancho Santa Fe CA||858-756-5585|
|PFC Fitness Camp||Carlsbad CA||888-488-8936|
|Pendry SD (Provisional)||San Diego CA||619-738-7000|
|Miho Gastrotruck||San Diego CA||619-867-4295|
|La Jolla Beach & Tennis Club||San Diego CA||858-454-7126|
|Nolita Hall||San Diego CA||619-618-8820|
|Lauberge Del MarLauberge||Del Mar CA||858-259-1515|
|Monteferante Foods||San Diego CA||310-740-0194|
|Pacific Regent La Jolla||San Diego CA||858-597-8008|
|Coast Catering||Escondido CA||619-295-3173|
|Crown Point Catering||San Diego CA||619-223-1211|
|Beaumont's||San Diego CA||858-459-0474|
|Ballast Point Brewing - Temecula||Temecula CA||619-295-3173|
|La Bonne Table||San Diego CA||619-887-7706|
|Seasalt||Del Mar CA||858-755-7100|
|Catamaran||San Diego CA||858-488-1081|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Chateau Lake San Marcos||San Marcos CA||760-471-0083|
|The Pearl Hotel||San Diego CA||877-732-7573|
|San Diego Yacht Club||San Diego CA||619-758-6334|
|La Costa Resort & Spa Main Kitchen||Carlsbad CA||760-930-7063|
|Convivial Catering||San Diego CA||760-828-8762|
|Michele Coulon Dessertier||San Diego CA||858-456-5098|
|The Shores||La Jolla CA||858-459-8271|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|Covo La Jolla||La Jolla CA||858-246-6721|
|Root Cellar Catering Co.||San Diego CA||760-846-2092|
|Pendry SD (Lion Fish)||San Diego CA||619-738-7000|
|Studio Kitchen - Employee Dining (EDR)||619-247-0078|
|Marriott Del Mar||San Diego CA||858-369-6029|
|Four Seasons Foods Catering||San Diego CA||619-876-6986|
|Villa Capri 2 Family Style Trattoria||San Diego CA||858-538-5884|
|Viejas Casino Banquets||Alpine Ca||619-295-3172|
|Toast Catering||san diego CA||858-208-9422|
|Pascucci Pasta||San Diego CA||619-285-8000|
|Flying Pig Pub & Kitchen||Oceanside CA||619-990-0158|
|Marriott Courtyard||San Diego CA||619-446-3008|
|Hornblower Cruises||San Diego CA||619-686-8733|
|Nishiki Ramen - Hillcrest||San Diego CA||619-764-5416|
|La Jolla Country Club||San Diego CA||858-454-9601|
|Mille Fleurs||Rancho Santa Fe CA||858-756-3085|
|Wayfarer Bread||La Jolla CA||805-709-0964|
|Brockton Villa Restaurant||San Diego CA||858-454-7393|
|The Flavor Chef (Catering)||Vista CA||619-295-3172|
|Marriott Courtyard Nolen||San Diego CA||619-544-1004|
|The Patio on Lamont||San Diego CA||619-235-5606|
|Sushi Ota||San Diego CA||858-270-5047|
|The Patio on Goldfinch (Mission Hills)||San Diego CA||619-501-5090|
|Piatti||San Diego CA||858-454-1589|
|The Crossings||Carlsbad CA||760-444-1800|
|Buon Appetito||San Diego CA||619-238-9880|
|Trattoria I Trulli||Encinitas CA||760-943-6800|
|Kettner Exchange||San Diego CA||312-415-5455|
|Craft and Commerce (Sekscobra Inc.)||San Diego CA||619-962-5935|
|Madison||San Diego CA||619-822-3465|
Recipes that include Belgian Endive. One is easiest, three is harder.
|Lehigh Valley Style||Belgian Endive with Gruyere and Prosciutto|
People have spotted Belgian Endive using the Specialty Produce app for iPhone and Android.
Produce Spotting allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.