Endive

There are two main varieties of cultivated C. endivia chicon: • 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. • 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. In parts of Southern Italy, escarole is commonly cooked through smothering, and at Christmas in Naples is eaten stuffed with raisins, pine nuts, olives, capers, cheese and breadcrumbs. File:Friseesalat1 (fcm).jpg|Frisée ==Cichorium intybus==

Cichorium intybus endive is popular in Europe, and is also known as leaf chicory. File:Cicoria catalogna, Italia, supermarket.jpg|Catalogna, also called asparagus endive File:Cicoria puntarelle Torino.JPG|Puntarelle, the prized central stalks of the Catalogna endive File:Cichorium intybus convar foliosum20120319 02.jpg|Belgian endive ==Chemical constituents==

Endive is rich in many vitamins and minerals, especially in folate and vitamins A and K, and is high in fiber. It also contains kaempferol. ==References==