Endive ()
There is considerable confusion between Cichorium endivia and Cichorium intybus.
Cichorium endivia
There are two main varieties of cultivated
C. endivia chicon:
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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.
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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.
File:Friseesalat1 (fcm).jpg|Frisée
Cichorium intybus
Cichorium intybus endive is popular in Europe, and is also known as leaf chicory.
Chemical constituents
Endive is rich in many vitamins and minerals, especially in
folate and vitamins
Vitamin A and
vitamin K, and is high in
dietary fiber. It also contains
kaempferol.
[DuPont, M. S., Day, A. J., Bennett, R. N., Mellon, F. A., Kroon, P. A., Absorption of kaempferol from endive, a source of kaempferol-3-glucuronide, in humans, Eur J Clin Nutr 2004 Jun;58(6):947-54]
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