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Belgian Endive

Fruit

Description
Smooth and slender, Belgian endive boasts bright white yellow-tipped closed leaves. Easy to chew, the elegant white chicons offer a rich slightly bitter flavor.

Grow Region
Florida New Jersey California Arizona Illinois Michigan New York

Storage Temperature
Bittersweet Belgian endive deliciously accents salads and sandwiches, but use sparingly. Add its pleasant bite to soups and stews. Saut�ing, braising and baking mellows its sharp bite. Blanch or steam whole; braise in butter and lemon juice. Saut� leaf strips in butter and a sprinkle of sugar until brown and caramelized. Serve with chicken breasts, saut�ed scallops or veal. Stuff leaves with soft cheese for an unusual appetizer. Citrus fruit loves its tangy company. Pair with pheasant or wild game entr�es. Liking sweets, combine with beets or apples. Note: Do not cook in cast iron as the leaves will blacken. To prepare, rinse quickly in cold water. Soaking increases its bitterness. To store, wrap in a damp paper towel; refrigerate up to five days. Longer storage increases bitterness. During storage, remove brown leaves; pat dry; rewrap, covering the heads; refrigerate.

Availability

Seasons/Availability
Belgian Endive is available year round with a peak season during summer.

Nutritional Facts

A good source of folate, Belgian endive contains a trace of beta-carotene, vitamin A and vitamin B, is low in sodium and contains no cholesterol. Low in calories, four ounces have about 20 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 low-fat dairy products, effectively lowered blood pressure.