Endive
# Endive

Endive (/ˈɛndaɪv, -dɪv, ˈɑːndiːv/) is a leaf vegetable belonging to the genus Cichorium, which includes several similar bitter-leafed vegetables. Species include Cichorium endivia (also called endive), Cichorium pumilum (also called wild endive), and Cichorium intybus (also called chicory). Chicory includes types such as radicchio, puntarelle, and Belgian endive.

There is considerable confusion between Cichorium endivia and Cichorium intybus.

## Cichorium endivia

There are two main varieties of cultivated C. endivia chicon:

* Curly endive, or frisée (var. crispum). This type has narrow, green, curly outer leaves. It is sometimes called chicory in the United States and is called chicorée frisée in French. Further confusion results from the fact that frisée also refers to greens lightly wilted with oil.
* Escarole, or broad-leaved endive (var. latifolia), has broad, pale green leaves and is less bitter than the other varieties. Varieties or names include broad-leaved Batavian endive, grumolo, scarola, and scarole. It is eaten like other greens, sauteed, chopped into soups and stews, or as part of a green salad.
* Frisée

## Cichorium intybus

Cichorium intybus endive is popular in Europe, and is also known as leaf chicory.

* Catalogna, also called asparagus endive
* Puntarelle, the prized central stalks of the Catalogna endive
* Belgian endive

## Chemical constituents

Endive is rich in many vitamins and minerals, especially in folate and vitamins A and K, and is high in fiber. It also contains kaempferol.

