Chicory/Belgian endive

Cichorium intybus

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Chicory/Belgian endive

Available all year round, but best from autumn to spring. Choose compact heads with white leaves and yellow-green edges. Chicory/Belgian endive can be braised or boiled or eaten raw in salads. Leave the head whole or separate each stalk as required.
  • Low-fat. High in folic acid.