Endive

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Nutritional Rich Source of
Good sources of vitamin A and a fair amounts of vitamins B1, C and G.

Harvested
Easiest to find from September through May.

Selection Tips
Choose small pale heads that appear fresh, crisp, and tightly closed with creamy yellow or white leaves. Brownish or yellowish discoloration indicates a bitter taste.

Best Way to Store
Use fresh or refrigerate along with crushed ice.

How to Prepare
A quick rinse of the outer leaves is sufficient for this vegetable. Trim bruised leaves and cut stem to allow leaves to part easily. Cut or tear into pieces and use fresh or cook briefly by grilling, sauteing, steaming or braising.

Recipes Best Suited for
Salads, cooked side dishes, soups.

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