Chicoree—Endive

There are three varieties of endives or chicory used in cookery. They are: 1) The frizzy or curled endive, 2) the Flemish chicory, which is the true endive when grown naturally in the open air, and which is very similar to the Batavian endive, 3) the Brussels endive which is usually called the Belgian or white endive. It is obtained by cultivating the root of Flemish chicory in the dark.

The last variety is completely different from the first two both as regards its quality and the methods of cookery; it is therefore dealt with separately under its own title.