In Season
Winter Growing Belgian endive is a two step process that straddles the seasons. The first step is to cultivate endive in the field, seeding in early spring and then harvesting the roots in late fall. The second step, which takes place in the winter, is to "force" the roots to produce tightly-wrapped, almond-shaped, cream colored heads under moist, dark conditions. Storage up to 2 weeks Endive is a delicate vegetable and should be eaten within 1-2 weeks. It does not freeze well. Culinary Tips Endives are crisp and bitter when raw, making them a great addition to brighten up salads this time of year. When cooked, endive's sharp flavor softens into a mellow sweetness -- whether steamed, grilled or braised. They're a versatile ingredient for your winter kitchen. Recipes Apple Fennel and Endive Salad with Feta Sweet Potato and Endive Hash Beet and Endive Salad with Walnuts Roasted Belgian Endive Brown Rice Salad with Mushrooms and Endive Endive and Goat Cheese 16 Endive Recipe Ideas |
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