Endive – also known as frisée or escarole – is a leaf vegetable in the daisy family (Asteraceae). There are two main types: curly frisée, with fine, deeply cut leaves, and broad-leaved escarole, with larger, smooth leaves. Both types belong to the species Cichorium endivia and originate from the eastern Mediterranean, where they have been cultivated for centuries.
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Endive belongs to the same genus as chicory, and its leaves develop a characteristic, mildly bitter flavour that many appreciate in salads, soups and baked dishes. It shouldn’t be confused with Belgian endive, even though the two are closely related – endive forms a loose rosette of leaves rather than a tight, elongated head. The bitterness is significantly mellowed by braising and gratinating, which makes endive a versatile vegetable all year round.
Estimated reading time: 7 minutes
History and Origin
Early History
The plant originates from Asia and the Mediterranean region and was already known in ancient Greek and Roman cuisine. Leaf vegetables from the Cichorium genus were valued for their fresh, mildly bitter flavour and their ability to grow in cool weather, when many other crops stalled.
Spread to Europe
In the Middle Ages, endive spread throughout the rest of Europe, and it later became a staple in French and Italian kitchens. Today, endive is found in most supermarkets in both curly and broad-leaved varieties. In France, the inner leaves are blanched to encourage a pale yellow colour and a milder flavour – a tradition that gave rise to the name frisée (‘curly’).
Flavour and Aroma
Curly endive (frisée) has fine, frizzled leaves and a pronounced bitterness, while escarole (broad-leaved) has larger, smooth leaves with a milder, nutty flavour. Both types have a juicy, crisp texture, especially when grown in cool conditions.
The bitterness can be reduced by blanching in the kitchen or by blanching the plants in the field – covering the heart with leaves or a pot to exclude light. This technique makes the leaves paler and milder. Braising and gratinating round off the bitter edge with heat and bring out a pleasant, nutty sweetness.
Culinary Use
Endive is versatile and can be used both raw and cooked. Frisée works best raw or lightly tossed, while broad-leaved escarole can withstand longer cooking and is well suited to stews, gratins and soups.
In Danish Cuisine
In Danish kitchens, endive is most often used raw as a crisp, bitter component in mixed salads, alongside sweeter leaves, apple and a tangy dressing. Bacon and fried smoked pork lardons are a classic counterpoint, where the salty richness balances the bitterness. Gratinated escarole with cream and cheese is gaining popularity as a warming winter dish.
Internationally
In France and Italy, frisée is often used raw in salads with vinaigrette, while escarole is used in stews, as a filling for calzone, or as a gratin – such as the Italian “gratin di scarola”. In the Netherlands and Germany, escarole is often eaten as “andijvie stamppot”, where the leaves are mixed with mashed potato. Frisée is also a classic ingredient in salade niçoise.
Preparation
Rinse the leaves thoroughly under cold water, as they can trap soil between the curly leaves. Remove any brown or damaged leaves, and cut away the tough lower part of the stem. The bitterness can be reduced in several ways:
- Blanching in boiling water: Boil the leaves for 1–2 minutes, then cool them in ice water.
- Braising: Sauté briefly in oil or butter with garlic, then let the leaves wilt down under a lid – this gives a mild, nutty flavour.
- Gratinating: Bake escarole with cream and grated cheese until the top is golden.
- Sautéing: Fry quickly in a hot pan with a little fat, garlic and lemon juice to round off the flavour.
Health Benefits
Vitamins and Minerals
Endive is very low in calories – around 17 kcal per 100 g – and consists of approximately 95% water. It contains roughly 1.8 g dietary fibre, 1 g carbohydrate, under 0.5 g fat and 1.1 g protein per 100 g. The leaves are rich in folate, beta-carotene (provitamin A), lutein and other phenolic compounds with antioxidant effects.
- Folate (B9): important for cell division and foetal development
- Beta-carotene and lutein: antioxidants that support vision and skin
- Potassium, manganese and magnesium: contribute to fluid balance and muscle function
- Inulin: a prebiotic fibre that nourishes beneficial gut bacteria
Digestion and Precautions
The natural prebiotic fibre inulin can help regulate blood sugar and support healthy gut flora. The bitter sesquiterpene lactones are thought to have a mild appetite-stimulating and digestion-promoting effect, which is part of the reason bitter leaves are traditionally served with rich meals.
A note on vitamin K: Endive is rich in vitamin K. People taking blood-thinning medication (warfarin) should maintain a consistent intake and consult their doctor.
Growing
Endive thrives in cool, moist climates and is therefore well suited to the Danish summer and autumn. You can grow both frisée for a summer harvest and escarole for autumn and winter.
How to Grow Endive
Total time: 10-14 weeks
- Plan variety and sowing time
Choose frisée for a summer harvest and escarole (Batavia) for autumn and winter. Sow seed directly from late May to August, once the soil is 15°C or warmer. Start seeds indoors from February for an early harvest.
- Prepare the soil
Endive prefers nutrient-rich, well-drained soil with a pH of 6.0-6.5. Loosen the soil to a depth of 20 cm and work in compost. Drought can cause premature bolting, so keep the soil moist.
- Sow and transplant
Sow seed 1 cm deep in rows 30 cm apart. Thin plants to 25-38 cm spacing for full heads, or to 5 cm for baby leaves. Harden off indoor-started plants for about a week before transplanting.
- Water and feed
Water regularly, especially during dry spells, to avoid bitterness and bolting. Apply an organic liquid feed every other week, especially when growing in containers.
- Blanch (optional)
For a milder flavour, mature plants can be blanched by tying the outer leaves together or covering the heads with an upturned pot for 2-3 weeks before harvest.
- Harvest
Harvest frisée when plants are 15-20 cm in diameter, by cutting the whole plant at the base. Escarole can be harvested both as baby leaves and as whole, compact heads.
Growing Conditions
- Light: Full sun to light shade. Strong summer sun can cause bitterness and rapid bolting; a little shade around midday is beneficial.
- Temperature: Optimal 15-20°C; tolerates brief periods down to 5°C. Heat above 25°C promotes bolting.
- Soil: Nutrient-rich, humus-rich and well-drained, with a pH of 6.0-6.5. Avoid acidic soil and waterlogged conditions.
- Watering: Keep the soil evenly moist, and use mulch to retain moisture. Avoid splashing water on the leaves to help prevent fungal disease.
Storage
In the Fridge
Fresh endive keeps in a plastic bag in the fridge’s vegetable drawer for 3-4 days. Wait to rinse the leaves until just before use, to avoid trapping moisture that can cause them to rot. Harvest preferably in the morning, when the leaves are tender and juicy.
Freezing
- Endive freezes poorly raw due to its high water content – the leaves become limp.
- Blanch the leaves briefly, then freeze them for later use in soups and stews.
- Pack in portions, so you only thaw what you need.
Common Mix-ups and Quality
Endive is sometimes confused with romaine lettuce or radicchio. However, endive has a characteristic bitterness and a loose rosette of leaves, while radicchio is more compact and has red leaves with white veins. Endive also shouldn’t be confused with Belgian endive, which forms a tight, elongated head.
Choose plants with fresh, crisp, pale leaves with no discoloured edges. Avoid heads that are limp, slimy or have black spots. Endive pairs particularly well with citrus, nuts such as walnuts and hazelnuts, robust cheeses such as goat’s cheese and parmesan, and salty proteins such as bacon, Italian speck and boiled eggs.
Sustainability and Biodiversity
Endive is a relatively robust crop that requires moderate water and fertiliser, making it well suited to organic kitchen gardens. As the plants belong to the Asteraceae family, they can contribute to biodiversity by attracting pollinators when they flower – if some plants are left to bolt after harvest. Endive can also be included in crop rotation with other salad types and brassicas to reduce disease pressure in the soil.
Try This Recipe
Endive’s bitterness is beautifully mellowed by heat and cream, which is why it works wonderfully folded into a creamy gratin. Try folding coarsely chopped escarole into a warm cheese gratin, where the bitter leaves provide a fresh counterpoint to the rich sauce. Get inspired by our Gratinated Pollock in the Air Fryer – Creamy Fish Gratin with Leek and Cauliflower, and add endive along with the vegetables for extra character.
Equipment and Products
Endive’s bitter notes share character with the classic Danish snaps bitters, traditionally served with rich, salty dishes to balance the meal. If you’d like to play with bitterness in the glass alongside a gratinated endive dish, take a look at Den AlderBedste Bitter 38% – 70 cl from our shop.
Frequently Asked Questions
Frisée (curly endive) has finely frizzled, bitter leaves and is often used raw in salads. Escarole (broad-leaved) has a milder, nutty flavour and suits both raw and cooked dishes.
The natural bitterness comes from sesquiterpene lactones. You can reduce it by blanching the leaves briefly in boiling water, by braising or gratinating them, or by blanching the plant in the field so the heart becomes paler.
Yes, both frisée and escarole can be eaten raw. Just remember to wash the leaves thoroughly and remove the tough stem. Raw frisée is especially good in salads with a tangy dressing.
No. Endive and Belgian endive are closely related, but endive forms a loose rosette of leaves, while Belgian endive forms a tight, elongated head. Both are bitter in flavour, but they’re used differently.
Yes – endive is a good source of folate (B9), which is important for foetal development. However, due to its high vitamin K content, you should maintain a consistent intake if you’re taking blood-thinning medication, and consult your doctor.
Facts about Endive
| Field | Value |
|---|---|
| English name | Endive (frisée and escarole) |
| Latin name | Cichorium endivia |
| Family | Daisy family (Asteraceae) |
| Plant type | Annual/biennial leaf vegetable |
| Height | 20-30 cm depending on variety |
| Hardiness | Tolerates light frost; thrives in cool climates |
| Light | Full sun to light shade |
| Soil | Nutrient-rich, well-drained, pH 6.0-6.5 |
| Sow/plant | Sow directly May-August; start indoors February-April; plant out after frost |
| Flowering/Harvest | Harvest July-October depending on variety |
| Flavour | Bitter to mild; frisée the most bitter, escarole milder and nutty |
| Culinary use | Salads, braised dishes, soups, gratins, wraps |
| Storage | Fridge in a bag for 3-4 days; high water content makes it poor for freezing raw |
