Products

Belgian Endive

Also known as: French Endive or witloof - white leaf

Category:

Vegetables

Seasonality:

All Origins
USA

January: High
February: High
March: High
April: High
May: High
June: High
July: High
August: High
September: High
October: High
November: High
December: High

January: High
February: High
March: High
April: High
May: High
June: High
July: High
August: High
September: High
October: High
November: High
December: High

Uses:

Belgian Endive (pronounced EN-dyv; AHN-deev; ahn-DEEV) is one of three main varieties of endive; a cousin of chicory. A native of Europe (Belgium) and western Asia, Belgian Endive is also grown in the United States. Using a technique known as blanching, Belgian Endive is grown in complete darkness to avoid green color and an overly bitter flavor. The final product is a slender, tightly packed head of pale, yellow leaves that produce a mild bitter flavor. Narrow in width and small in length (approx. 6 inches), Melissa’s Belgian Endive should be protected from light when stored refrigerated. Often served as an addition to salads, Belgian Endive may also be baked, braised or fried.

Selection, Storage & Handling:

Belgian Endive from Melissa’s is hand-selected for excellent quality. Choose crisp heads, with creamy white leaves approximately 4-6 inches in size. The tips should be yellow-green in color. Refrigerate wrapped in paper towel inside a plastic bag for about a day.

Rinse with cold water. Tear into bite-sized pieces if adding to a salad or cut root ends off, remove any wilted leaves and keep whole for cooking.

For availability, please use our store locator or contact us at 1.800.588.0151 and/or hotline@melissas.com.

Nutrition Facts

Serving Size 1 endive (85g)

Amount Per Serving
- Calories 15
- Calories from Fat: 0

% Daily Value*
- Cholesterol 0mg 0%
- Fiber 1g 5%
- Protein 0g 0%
- Saturated Fat 0g 0%
- Sodium 0mg 0%
- Sugars 1g 0%
- Total Carbohydrate 4g 1%
- Total Fat 0g 0%