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.
up to 2 weeks
Endive is a delicate vegetable and should be eaten within 1-2 weeks. It does not freeze well.
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.
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