Cichorium endivia
Cichorium intybus
Endive is an endive plant leaf belonging to the genus Cichorium , which includes several similar edible species. It is eaten. Species include Cichorium endivia (also called cultural endive), Cichorium pumilum (also called wild endive) and Cichorium intybus . The common endive plant includes such types as radicchio , puntharelle and belgian endive .
Often confused Cichorium endivia and Cichorium intybus .
Cichorium endivia and cichorium intybus
There are two main varieties of cultivated endive C. endivia:
- Curly endive (crispum). This type has narrow, green, curly outer leaves. In the United States it is sometimes called chicory, and in France it is called chicorée frisée .
- Escarole, or broad-leaved endive (latifolia), has broad, pale green leaves and a less bitter taste than other varieties. Varieties: Bavarian Endive, Grumolo and Scarol. Their tops are eaten, fried, cut into soups and stews, or used as part of a green salad.
Cichorium intybus is popular in Europe, it is also known as leaf chicory.
Chemical constituents
Endive is rich in many vitamins and minerals, especially folic acid and vitamins A and K, and is also rich in fiber. It also contains kaempferol .