Buy the endive:

They are leafy vegetables, similar to lettuce. Light yellow or red wine, so they are cultivated in dark places, without receiving electricity. Of short, tight leaves. It’s a pretty modern vegetable. Around 1850, a peasant from around Brussels, he realized that wild chicory roots that had been abandoned in the leftovers and in the heat were giving off elongated, yellow-leafed buds. He discovered that they were edible, and from that day on he dedicated himself to cultivating them. Shortly after, a Belgian botanist named Crézier improved the discoloration procedure and the buds acquired its current appearance

Freshness of the endive:

It is seen in its firm texture with erect, short and tight leaves. When you go to buy the product in the supermarket, we recommend:

  • Observe the display site, it is clean and properly refrigerated.
  • Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
  • When you reach your destination, refrigerate so that the “cold chain” is not interrupted.


  • Endive is prepared raw as lettuce in salads.
  • Also baked in the oven (with cream sauce and cheese), or stuffed with cheese and meats with sauces.

Endive Storage:

  • Refrigerated in container with lid preferably of plastic.
  • or plastic bag with absorbent (dry) kitchen paper inside.

Its duration also depends on the freshness at the time of your purchase.

Endive Conservation:


Endive Duration:

Eight to ten (8-10) days approximately.


  • Cut with stainless steel knife, to prevent them from getting black (oxidation).
  • Check often and remove excess moisture, shaking or drying the lid of the container, so that the remaining stays are better preserved.

Nutrients and properties of endive:

(See nutrient content and its benefits, in vegetables). Note:

  • Do not freeze.
  • Periodically check the status of the product in order to consume it in time.

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