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Endive
Endive
Appears in
By Alma Lach
Published 1974
Innocent-looking, short, and fat, stalks of endive might be expected to taste soft and sweet. But they are quite the opposite. Somewhat bitter in taste, they are tough enough to require a knife for cutting even when cooked. But it is just these challenging qualities that devotees of endive love.
The plants of the endive are cultivated in total darkness so that they do not develop into a green leafy plant. This pearl-white vegetable, like the truly leafy and green vegetables, is good both in salads and when cooked.
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