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Chiles & Peppers
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Jan - Dec
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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.
Often served as an addition to salads, Belgian Endive may also be baked, braised or fried. 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.
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. Narrow in width and small in length (approx. 6 inches), Melissa’s Belgian Endive should be protected from light when stored refrigerated.
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