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| | Picture Endive,Plants,Endive Tree Pictures,Catalog,Trees Encyclopedia |
 | | Endive is grown from seeds planted 1-2 cm (1/2-1 in) deep, in rows 45 cm (17 in) apart, with about 30 cm (11 in) between plants. | | | Endive is cultivated much like lettuce, although it is sometimes blanched before harvest to remove its bitter flavor. | | | The U.S. winter crop is grown in Florida, the summer crop in New Jersey and Ohio. |
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http://www.4to40.com/4to40.com_non_ssl/earth/geography/htm/plantsindex.asp?counter=144
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| | Endive |
| | The inner leaves of the endive head are light green to creamy-white and milder flavored. | | | Endive and chicory greens placed in plastic bags will store in refrigeration for about ten days. | | | After they are exposed to cold the roots are planted upright in moist sand and forced to grow a new head by keeping the air temperature near 64 degrees. |
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http://aggie-horticulture.tamu.edu/plantanswers/vegetables/endive.html
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| | Floridata: Cichorium endivia |
| | Propagation: Endive and escarole are grown from seed. | | | Endive is a low growing, ruffled little plant, most cultivars just 6-10 in (15-25.4 cm) tall, whereas escarole has a central "head" of smooth fleshy leaves and is larger and more upright, some cultivars to 2 ft (0.6 m) in height. | | | Endive and escarole should be ready for blanching 2-3 months after sowing the seed. |
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http://www.floridata.com/ref/C/cich_end.cfm
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| | Crop Profiles - Arizona |
| | Endive or escarole that has been damaged by looper feeding or that is contaminated with larvae or larvae frass is unmarketable. | | | Endive or escarole heads that have been damaged by armyworm feeding are unmarketable. | | | Endive and/or escarole planted downwind from these crops is particularly susceptible. |
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http://pestdata.ncsu.edu/cropprofiles/docs/azendive.html
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| | Encyclopedia of Fruit and Vegetables |
| | Rich in potassium, sodium, calcium and phosphorus, the juice of endive, particularly when added to the juices of carrots, celery and parsley, is very nourishing to the optic system. | | | Because of its bitter taste it is advisable to use the juice mixed with carrot juice thereby adding the valuable constructive elements of the carrot as a base. | | | It contains about 90% water but the fibers are somewhat tough and should therefore be chewed thoroughly. |
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http://www.allorganic.net/encyclopedia.html
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| | Hart Garden Seeds: Eggplant, Endive, Gourds, Kale, Kohl Rabi, and Leeks |
| | Endive seed germinates in 7 to 14 days depending on soil and weather conditions. | | | When endive plants are 2-3 inches tall, thin or transplant, 12 inches apart in the row. | | | Belgian Endive seed germinates in 6 to 10 days depending on soil and weather conditions. |
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http://www.yankeegardener.com/seeds/hartseed5.html
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| | Favorite Brand Name Recipes |
| | For curly endive and escarole, select crisp heads that are free of insect damage or discoloration. | | | Belgian endive, also called French endive, is grown as a small (4 to 6 inches long), tightly packed oblong head. | | | Curly endive and escarole, well wrapped, will keep in the refrigerator about one week. |
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http://www.favoritebrandrecipes.com/ECguide/ECGhtml/69205.htm
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| | Plant Next Winter's Salad Now |
| | Avoid wetting the perlite or dry sand in the pipe as the endive head may not be able to force upward and you'll get a growth of smaller secondary buds. | | | About 3 to 4 weeks before endive heads are needed, place a root in a 6-inch wide by 6-inch deep pot. | | | Place a piece of 4-inch plastic pipe 6 inches long over the top of the endive and fill the pipe with perlite or dry sand. |
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http://www.coopext.colostate.edu/4DMG/VegFruit/endive.htm
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| | Belgian Endive |
| | Initial cultivation of the endive in the field is most important for the future quality of the chicory. | | | The cultivation of endives in hydroponic forcing began in 1975, with the variety "Zoom" is since 1977 in the endives world. | | | In general, "sugar beet soil" is perfectly suitable for cultivation of endives which are slightly more drought-resistant. |
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http://www.endive.net/endivegb.htm
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| | Chapter 6: Common Vegetables for Seed and Fruit |
| | Endive is a green leafy vegetable crop cultivated in the United States on a few thousand acres. | | | Considering the relatively few hours the flower is open, if insect pollination is utilized, the population of the pollinators on the flowers should be high. | | | Most of the seed is produced in California (Hawthorn and Pollard 1954*). |
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http://gears.tucson.ars.ag.gov/book/chap6/endive.html
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| | Endive |
| | Endive is a curly leaf plant and is very easy to grow. | | | Endive seeds are usually planted directly in the garden. | | | Plant your seeds as soon as the soil can be worked. |
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http://www.reimerseeds.com/category.aspx?categoryID=490
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| | Endive Seed |
| | Early Italian endive variety, recommended for its large size, its easily blanched leaves and its ease of transplanting. | | | Hardy, productive, vigorous endive, forms a compact head up to 14 inches/40cm in diameter with a full core, which turns white naturally without the need for artificial blanching. | | | An endive with heart-shaped head, very close, full green, easily blanched; early, for autumn harvesting. |
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http://www.italianseedandtool.com/catalog.0.html18.0.html
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| | Flavor Profiles--Endive |
| | Belgian endive becomes bitter when exposed to light, so store refrigerated, wrapped in a paper towel and stored in a plastic bag. | | | Escarole is pale-green in color with wide leaves. | | | For curly and escarole, look for evenly colored heads free of blemishes. |
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http://www.cookinglight.com/cooking/flavorprofiles/endive.html
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| | USATODAY.com - French farmers hope endive will take firm root in cuisine |
| | The firm, curved leaves are the final product of a complicated process that involves taking a chicory root from the soil, trimming the natural green leaves, cooling it to 32 degrees in a dark room, sticking the root into water and forcing out beautiful white endive leaves trimmed in delicate yellow or a purplish red. | | | He says that France grows about 250,000 tons of endive every year, more than 57% of the global crop. | | | The region has also developed the ruby red Carmine, a smaller, more delicate natural variation that turns ho-hum dishes into dazzling displays of color. |
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http://www.usatoday.com/sports/cycling/2004-07-08-tour-endive_x.htm
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| | Recipe Lu's Endive recipes |
| | Trim off the bottom of the endives and cut them into 1 1/2 inch strips. | | | Combine in a large bowl all the greens and sesame seeds. | | | Trim the bottom of the endive heads and remove the outer leaves if necessary. |
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http://www.geocities.com/NapaValley/2267/endive.html
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| | Chicory and Endive |
| | The broad-leafed endive is the one most often blanched, accomplished by covering the plant. | | | Endive is one plant with two primary forms. | | | Frisée or curly endive has seldom been used extensively as farmers considered it too sensitive to cold and too temperamental to grow. |
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http://www.innvista.com/health/foods/vegetables/chicory.htm
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| | Crispy Endive Has a Mellow Side, Too |
| | Endive to be grilled, broiled, or braised benefits from a short steam first. | | | Cover tightly and steam for 5 to 7 minutes, until the stems are barely tender and the leaves are soft. | | | Shave off the rough bottom of each head, pull off any brown leaves, and rinse the heads under cold water. |
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http://www.taunton.com/finecooking/pages/c00171.asp
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| | Chicory |
| | is also known as French endive or witloof (white leaf.) The small cigar-shaped head (approximately six inches long) grown in complete darkness to prevent it from turning green, will turn bitter if exposed to light. | | | The leaves can then be easily separated to use in a salad as is or cut into strips, lengthwise. | | | Place in a plastic bag and store in the crisper section of the refrigerator for no more than three days. |
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http://www.tonytantillo.com/vegetables/chicory.html
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| | Endive Seed |
| | The heavy, bulky head on this endive has an excellent appearance. | | | Bulky type of endive with a full heart. | | | Great for exportation in that it can fill the gap in the market during April-May. 11 grams, approximately 5500 seeds ~ |
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http://www.italianseed.net/endive_seed.0.html
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| | Braised Stuffed Endive |
| | Gently peel back the leaves of each steamed head of endive, making sure the leaves stay attached at the base, until you reach the less flexible leaves. | | | Choose plump heads of endive; you'll get more generous slices. | | | Sauté a small amount of stuffing, taste, and adjust the seasonings to the rest if necessary. |
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http://www.taunton.com/finecooking/pages/c00171_rec01.asp
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| | BC Farm Products A-Z - Belgian Endive |
| | A Belgian farmer was growing chicory for its root. | | | It is a long season crop which must be first grown in the field, then stored for a time and finally forced (which means to artificially hasten the development) before the product is ready for the market. | | | In BC, Belgian endive is a minor crop, but in Northern Europe, it is a very important winter vegetable. |
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http://www.agf.gov.bc.ca/aboutind/products/plant/belgian_endive.htm
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| | Belgian Endive Salad |
| | Decorate endive "petals" with fresh herbs and flowers to resemble a flower arrangement. | | | Run cold water into center of each endive. | | | Belgian Endive Salad: Cut Belgian endive into fan shapes. |
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http://www.allchefsrecipes.com/salad/R82.htm
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| | ENDIVE - Online Information article about ENDIVE |
| | fine winter endive, it has been recommended to take up the full-grown plants in See also: | | | January, so as to procure by the end of the following month plants ready for use. | | | bleaching of endive, in order to prevent the development of the natural See also: |
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http://encyclopedia.jrank.org/EMS_EUD/ENDIVE.html
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| | California Heartland™ - Program 329 |
| | Place the endive leaves into the dip, starting at the bottom and working your way around to the top to create a blossom effect. | | | The process starts in the fields of Manteca where chicory rootstock is grown, harvested, and packed up for a short trip to Rio Vista. | | | You can find endive in specialty food stores and in many supermarkets. |
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http://www.californiaheartland.org/archive/hl_329/endive.htm
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| | Vegetables: Endive and Escarole |
| | Both are cool-season vegetables like lettuce and are best grown like head lettuce; transplants in spring and direct seeding in fall. | | | Green Curled -- finely cut curled leaves, endive type, 95 days. | | | Both are somewhat coarse textured and have a strong flavor that some interpret as bitter. |
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http://msucares.com/lawn/garden/vegetables/list/endive.html
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| | Endive - Wikipedia, the free encyclopedia |
| | Endive (Chichorium intibus) is a leaf vegetable used especially in salads. | | | Belgian endive (also known as French endive and witloof; known in France as endive and in Belgian and some parts of Northern France as chicon) has a small head of cream-coloured bitter leaves. | | | This is extensive manual work, as the plant has to be kept just below the dirt surface as it grows, only showing the very tip of the leaves. |
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http://en.wikipedia.org/wiki/Endive
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| | Lobster Salad in Endive |
| | Use a teaspoon to fill the end of each endive leaf with lobster salad. | | | With a sharp knife, cut off the base of the endive and separate the leaves. |
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http://www.gardenguides.com/recipes/lobstersalad.htm
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| | Curly Endive - Glossary from Hormel Foods |
| | As the outer leaves are removed, the inner leaves display a paler green coloring with more white and a taste less bitter than the outer leaves. | | | It grows prickly green leaves that provide a slightly bitter taste. | | | Curly endive is often referred to as chicory and may confuse many when labeled as loose-leaf endive or some of its other names such as loose-leaf chicory, chicory, chicory endive, curly chicory, frisée, or frise. |
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http://www.hormel.com/kitchen/glossary.asp?id=33223
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| | News10 Recipe - Curried Chicken Endive Spears |
| | Serve on crisp endive spears or cucumber rounds. | | | Combine all ingredients and season with sea salt and pepper to taste. |
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http://www.kxtv.com/recipe/curried-chicken-spears.htm
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| | 911 Chef Eric - Endive or Chicory |
| | Growing of the roots: In Europe, the seeds are sown in spring and will produce plants with roots similar to carrots. | | | The endive was accidentaly discovered by a belgian farmer around 1830. | | | It is an hybrid of the white endive and treviso. |
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http://911cheferic.com/main/03mai/product.asp
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| | Braised Belgian Endive with Ginger and Cilantro, Belgian Recipe on The Worldwide Gourmet |
| | Unwashed endive can be kept for several days, or even up to a week, in the vegetable crisper of the refrigerator. | | | Endive is a perfect accompaniment to meats and fish; it adores butter, mild vinaigrettes, apples, walnuts, or even better, the refinement of pine nuts. | | | if you boil endive, you will have to let it drain for several hours or else gently squeeze it to extract all the water; therefore, it is better to steam them; |
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http://www.theworldwidegourmet.com/vegetables/endive/culinary.htm
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| | Endive, Belgian Endive, Escarole, French Endive, Witloof |
| | Look for crisp, firm heads of curly endive and escarole, and store them in plastic in the refrigerator for two to three days. | | | Belgian endive, also called French endive or witloof, is a small, cylindrical head of pale, tightly packed leaves. | | | Curly endive, sometimes mistakenly called chicory, has lacy, green-rimmed and curly leaves, with a prickly texture and slightly bitter taste. |
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http://www.truestarhealth.com/Notes/1749003.html
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| | Endive - Glossary from Hormel Foods |
| | It has a mild taste and is more expensive than curly endive. | | | Belgian endive is also known as chicon or witloof. | | | This crisp, broadleaf type of endive is also known as escarole, broad chicory, or common chicory. |
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http://www.hormel.com/kitchen/glossary.asp?id=33276&catitemid=
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| | Endive, Blue Cheese, and Pomegranate Salad |
| | In a large bowl add endive and pomegranate seeds. | | | Add blue cheese, and stir gently to combine. |
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http://www.marthastewart.com/page.jhtml?type=content&id=recipe3876&search=true&resultNo=64
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| | All about endive on The Worldwide Gourmet |
| | Curious, he tasted them, found they had a good flavour, and began to cultivate them. | | | The market stalls of the capital began to display this new vegetable in 1846, and it quickly became known as Brussels endive. | | | However, it is to another Belgian that we owe endive as it is eaten today: the botanist Brézier who developed it from coffee chicory, which had a small root. |
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http://www.theworldwidegourmet.com/vegetables/endive/endive.htm
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| | Sunset: Salads that get extra mileage from just a little Belgian endive - recipes |
| | If made ahead, cover and refrigerate as long as 4 hours. | | | Mound bulgur mixture on cut endive; pour remaining vinaigrette over the salad. | | | To crisp Belgian endive, rinse the heads with cold water, wrap in paper towels, and enclose in plastic bag; chill at least 1 hours or as long as 5 days. |
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http://www.findarticles.com/p/articles/mi_m1216/is_v172/ai_3202182
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| | Melissa's Produce, Fruit & Vegetable Information - Belgian Endive |
| | Narrow in width and small in length (approx. | | | The final product is a slender, tightly packed head of pale, yellow leaves that produce a mild bitter flavor. | | | 6 inches), Melissaâs Belgian Endive should be protected from light when stored refrigerated. |
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http://www.melissas.com/catalog/index.cfm?info=yes&product_ID=218
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| | KQED Food Blog: Bay Area Bites: Endiva |
| | I salvaged the evening by putting another experiment into effect: spreading individual leaves with Gorgonzola dolce and drizzling with chestnut honey. | | | Once I made the mistake of ordering 1 endive and they delivered a plastic baggie with a single leaf in it. | | | I mean, they were okay, but they were kind of soggy and a touch more bitter than I was expecting. |
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http://www.kqed.org/weblog/food/2005/02/endiva.jsp
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| | Cook's Thesaurus: Salad Greens |
| | Substitutes: curly endive (stronger flavor, different flavor) OR radicchio OR borage OR mustard greens OR arugula OR spinach | | | The most common variety, radicchio rosso (left), is round, while the treviso radicchio is elongated. | | | Substitutes: Belgian endive OR escarole OR chicory OR red-leaf lettuce (for color) |
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http://www.foodsubs.com/Greensld.html
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| | BAKED ENDIVE WITH PANCETTA AND PARMESAN CHEESE Recipe at Epicurious.com |
| | Squeeze endive gently from root end to tip to remove excess water. | | | Bring large pot of salted water to boil. | | | A simple, classic recipe for cooking endive includes only butter(and/or olive oil), tablespoon of lemon juice, julienned pancetta or prosciutto, and slow cooking, tightly covered, either on stove top (using a poelan)or in a very moderate oven, turning the the heads (whole small, or halved large)perhaps once. |
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http://www.epicurious.com/run/recipe/view?id=104057&printer=true
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| | Produce Facts-Globe Belgian Endive |
| | Witloof chicory or Belgian endive is a "chicon" or compact oval head of overlapping leaves produced from a harvested tap root. | | | Forcing occurs in the dark at elevated temperatures 16-20°C (60-68°F) often in hydroponic trays and results in the cream-yellowish compact head or chicon after 3 - 4 weeks. | | | The main symptoms of ethylene injury are accelerated decay and discoloration of the leaf margins. |
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http://postharvest.ucdavis.edu/Produce/ProduceFacts/Veg/belgian_en.shtml
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