Chicory
Frisee

Endive is a wonderful addition to any salad, offering dense, frilly leaves with a satisfying texture. The inner leaves are naturally blanched white and extra tender, thanks to the plant’s tight, self-blanching shape. A staple green in our spring and fall gardens, Frisee Endive is a robust plant that is easy to grow.

One of our favorite ways to enjoy endive is as a winter salad with warm potatoes, caramelized onions, bacon, and a tangy vinaigrette. The leaves wilt slightly, becoming silky and utterly delicious—a dish you’ll want to eat again and again. For an authentic twist, try it in a salade lyonnaise, a classic preparation often confused with escarole but equally delightful with endive.

Cultivated historically in Egypt and celebrated across Europe—particularly in Italy—endive’s popularity continues to grow. For chicory lovers, the Sagra del Radicchio festival in Portland, OR, hosted by the Culinary Breeding Network, is a must-visit. Their motto, “Bitter is better,” perfectly captures the essence of these greens. Whether raw or wilted, endive brings a unique and satisfying dimension to any meal.