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Chicory
Chicory is a plant that has grown in Europe for over 300 years. It is a relatively new crop in the
United States growing in Florida and California, as well as, parts of the upper Midwest. Chicory's
leaves while bitter, are used as part of a salad or cooked as greens. The chicory root contains Inulin,
a carbohydrate that is used in making fructose and a prebiotic that nourishes the good bacteria in the
digestive system. The roasted, ground roots of some Chicory varieties are used as a coffee substitute
and as an "extender" to some coffees to add aroma and body.
Endive and chicory are both members of the botanical family, Cichorium. There is confusion about these
cousins in the United States where curly endive is sometimes mistakenly called chicory. Belgian endive,
curly endive and escarole are the three main endive varieties. Florida is the number-one endive-and
escarole-producing state, followed by New Jersey and California. Other states that produce endive and
escarole are Arizona, Illinois, Michigan, New York, Colorado, Ohio, and Texas. Radicchio is grown in
California and New Jersey and is imported from Italy and Mexico. Belgium is the largest producer of
Belgian endive, and while it consumes most of what it grows, increasing amounts of that country's
production are exported to the United States.
Storage & Selection
Endive and escarole should be bright and fresh looking without bruises. Their heads should be moist,
crisp and firmly packed, with leaves free of any withering or discoloration. At home, remove any damaged
leaves, wash in cool water, drain, and then wrap loosely in paper towels. Place in a plastic bag and
store in the crisper section of the refrigerator for no more than three days.
Belgian endive, which is often displayed in its wooden shipping crates, should have smooth, white leaves
with yellow tips that are closed. Heads should be cigar shaped, about 6 inches long, firm, and without
discoloring (such as rust-colored spots or edges.) Heads should be kept dry in a cool, dark place. Store
them in the refrigerator wrapped in paper towels inside a plastic bag, and use within a day or two.
Radicchio should have a firm core. Leaves should have a deep, rich color without blemishes or
discoloration. Store heads inside a plastic bag in the crisper section of the refrigerator for a week or
more, but ideally use within five to seven days.
Be careful not to store greens near fruits like apples or bananas that give off ethylene gas as they
ripen, because it will cause them to develop brown spots and decay rapidly.
Preparation
Once trimmed and washed, endive and escarole can be broken up by hand and included in a green salad. It
is best to mix it with other greens to soften their somewhat bitter flavor. A bold vinaigrette dressing
is recommended for a mixed green salad.
To prepare Belgian endive, cut off about 1/8 inch from the stem end, and then cut a ½-inch deep cone
into the stem end. The leaves can then be easily separated to use in a salad as is or cut into strips,
lengthwise. Favorite accompaniments are blue cheese and walnuts: try some apples too. Belgian endive
leaves make a particularly attractive presentation as part of an hors d'oeuvre platter, and they make
perfect scoops for dips.
Radicchio is good in all of the above presentations, and should be cored before using. In addition,
Radicchio is also an increasing favorite on the grill. First halve or quarter the head, brush with
olive oil and then put over medium heat for about 5 minutes until soft but not mushy.
Tony's Tip
The root of the chicory plant is dried, roasted, and ground, and use to make a coffeelike drink that is
popular in Louisiana.
Tony's Favorite Recipe
Curly Endive with Bacon and Blue Cheese
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Varieties
Some varieties have variegated or speckled leaves in beautiful shades of pink, red and green.
Radicchio is Italian red chicory that looks
somewhat like a miniature red cabbage but with distinct white veins running through more velvety leaves.
The two main radicchio varieties available in the United States are:
Rosso di Verona with a small loose head
similar to Butterhead lettuce has burgundy-red leaves with white ribs. The leaves are tender, but have
a slightly bitter flavor.
Radicchio di Treviso has narrow, pointed
leaves with white ribs that range in color from pink to dark red that form a tight tapered head.
Endive Varieties
Belgian endive is also known as French endive
or witloof (white leaf.) The small cigar-shaped head (approximately six inches long) grown in complete
darkness to prevent it from turning green, will turn bitter if exposed to light.
Curly endive (which some people mistakenly
call chicory) has narrow, ragged, green bitter outer leaves that resemble those of a dandelion. The
off-white center leaves form a compact heart.
Escarole is a broader leaf version of endive
and is not as bitter. Both endive and escarole are native to the Mediterranean or perhaps the Near East.
Some say they originated in Sicily. The major variety of escarole on the market is Full Heart Batavian.
Frisee (confusingly called French endive by some)
is almost a miniature version of curly endive or perhaps is more like the inner portion or heart of that
plant. The outer leaves of Frisee are light green to yellow, and the yellowing continues inside and
becomes white at the center with a lace-like pattern with a milder taste than that of curly endive.
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