Senga's Blog
Eco-chic Outdoor Living & Exterior Design
January 29/2010 – The Planning Stage: Heirloom Endive Maraichere Tres Frisee
Endive – Put a little Zing into your food
This vegetable is a direct request from my chef husband. While it wouldn’t be my first pick for the garden it definiteately is on the culinary ‘hit list’ for those wishing raise the culinary bar. Curly endive has long been one of the uglier ducklings in the lettuce lineup its scraggly scratchy dark-green leaves looking about as fun to eat as a Brillo pad. But lately this homely green's lovely sister frisee has been turning heads and turning up on dozens of menus as chefs are snapping it up for winter salads with duck confit or for the French bistro classic with poached eggs and bacon.
The endive known as Endive Maraichere Tres Frisee is a biennial leaf vegetable belonging to the daisy family. There is considerable confusion between Cichorium endivia and Cichorium intybus. Endive belongs to the chicory genus, which includes several similar bitter leafed vegetables. Species include endive (Cichorium endivia), Cichorium pumilum and common chicory (Cichorium intybus). Common chicory includes chicory types such as radicchio, puntarelle and Belgian endive. 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 a technique in which greens are lightly wilted with oil.
Endive is very high in vitamin A, and work very well in ridding the body of infections. They are both high in iron and potassium and are alkaline in reaction. Escarole and endive are both useful as an appetite stimulant . Because of their bitter ingredients Endive also helps to activate the bile.
Heirloom Cichorium endiva Information You Need to Know
Botanical name: Cichorium endivia
Common Name: Endive Maraichere Tres Frisee
Country of Origin: France
Description: Smooth, deeply cut, triple toothed pale green leaves of the frisee type. Small dense heads with blanced hearts of fine salad sized leaves.
Best harvested: Inner younger leaves for a milder taste
Time to Plant: April 1 (after first frost) and again in the fall Sept 1. Endive likes cool weather for mild and best taste.
Where to Sow and Grow: Outdoors in full sun and put under cloches to mitigate late spring frosts.
Space: 15cm (8”) apart
Maturity: 45 Days
Tip: Can be harvested with their roots in the fall. For blanched leaves without bitterness, uproot mature heads, prune severely, and plant again in darkness for two to three weeks. Needs consistent supply for best flavor. Will be bitter when drought stressed; mulch to keep soil moist
Taste: with a pleasantly bitter taste--not the kind that makes your mouth shrivel in disgust. When properly grown, endive has a delicious, piquant, full flavor.
Uses:
Raw preparation
Endive is a popular addition to salads because it adds texture and taste. French, garlic and cheese dressings complement endive’s flavor. Escarole can also be used as a base for salads.
Baking
Endive can be baked in casseroles or other dishes. It can also be stuffed and baked. Escarole can be used as a wrapping for meat or fish.
Cooking
Endive can be used as a boiled vegetable in soups. It can also be sautéed and served with meat or seafood. To prepare an endive, slice off one-eighth inch of the stem. With a paring knife, cut a cone shape about one-half inch deep from the stem end.
Endive is excellent when sautéed with seafood. It also adds texture and flavor when tossed with pasta. Escarole can be boiled in soups. Using a lot of water when boiling can create a milder flavor.
‘Its savory leaves spice salads, soups, stuffings and other dishes.
Place in Square Foot Garden: In full sun in the square foot garden on my edible green roof. To maximize use of this space I will interplant with faster growing vegetables such as Tomato 'Black Krim.'
