Endive: Difference between revisions
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'''Endive'' is the common name of ''[[Cichorium]] endiva'', an annual herb cultivated for its edible leaves and stalks. Its precise origins are under dispute, but it began to be cultivated in [[Europe]] in the 16th century. | {{subpages}} | ||
'''Endive''' is the common name of ''[[Cichorium]] endiva'', an annual herb cultivated for its edible leaves and stalks. Its precise origins are under dispute, but it began to be cultivated in [[Europe]] in the 16th century. | |||
Endives may be sown in the spring or in the fall, in which case it can behave as a biennial. Three months after sowing, the leaves are covered for 2-4 weeks to prevent the development of a bitter taste. | Endives may be sown in the spring or in the fall, in which case it can behave as a biennial. Three months after sowing, the leaves are covered for 2-4 weeks to prevent the development of a bitter taste. | ||
The greens are eaten raw in salads, or braised, baked, or sauteéd. | The greens are eaten raw in salads, or braised, baked, or sauteéd. | ||
Revision as of 14:46, 25 November 2007
Endive is the common name of Cichorium endiva, an annual herb cultivated for its edible leaves and stalks. Its precise origins are under dispute, but it began to be cultivated in Europe in the 16th century.
Endives may be sown in the spring or in the fall, in which case it can behave as a biennial. Three months after sowing, the leaves are covered for 2-4 weeks to prevent the development of a bitter taste.
The greens are eaten raw in salads, or braised, baked, or sauteéd.