Curly Endive Endivette (Toujours blanche) - Cichorium endivia var. crispum

The Endive Frisée Chicory is a cutting variety that does not form a head and offers multiple harvests. This biennial vegetable plant is grown for its curly and crunchy leaves. They can be consumed raw in salads or cooked like spinach. Sow from May to August for a harvest 3 months later.

The Endive Frisée is a vegetable plant that belongs to the Asteraceae family. Its Latin name is Cichorium endivia crispum, it is also known as Endive Chicory, Endive with fine ribs or Curly Endive, without being a common endive in the usual sense. It is derived from wild chicory that is naturally found in meadows and along roadsides.

The Frisée Chicories have a rosette habit and green, serrated and curly leaves. Some varieties need to be temporarily deprived of light to remove any potential bitterness, while others naturally blanch.

They are quite hardy but are a bit more sensitive to winter harshness than wild chicories. Therefore, it is prudent, in particularly cold regions, to provide protection such as a forcing cover or tunnel.

In the garden, they thrive in moderately rich soil, preferably moist but well-drained.

The leaves of Endive Frisée are mainly consumed raw in salads but can also be cooked in juice, gratin, cream, braised or in béchamel sauce.

All chicories have tonic, purifying and slightly laxative properties.

Harvest: chicories are harvested as needed and as they grow.

Storage: they can be stored for a few days in a cool place after harvest.

Gardener's tip: Regular hoeing and weeding is recommended, and mulching is advisable in case of drought.