Yellow Peaches
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Fresh Endives from France
A versatile vegetable
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Endives are crisp and snappy, with a refreshing mild bitterness in flavor, and can be enjoyed raw or cooked
1 / 2
Fresh Endives from France
A versatile vegetable
Endives are crisp and snappy, with a refreshing mild bitterness in flavor, and can be enjoyed raw or cooked
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
Endives are also called chicory, and ours are fresh from France. Endives look like thinnish elongated white lettuce, with green tips. They’re grown in dark, cool, humid conditions, similar to mushrooms. They have a snappy, crisp texture, with a refreshing mild bitterness.
Preparation And Pairings
Fresh Endives from France can be eaten raw; simply trim the root and separate the leaves. You can cut them up to add into salads, or leave the leaves whole and use them to scoop up dips and sauces. Endives can also be sauteed, braised, grilled, or baked.
Happy Accidents Make History
It is said that the endive we know now happened on accident (as many good things are). A Belgian pleasant casually tossed some chicory roots into a barn, and saw them again one day. The root, having spent time in the dark, had grown a flower of pale ivory color. He tasted it, and like it. He thought it to be so delicious that he took some to the market, to reasonable success. Thus, the endive was born.
Storage Instructions
Keep your endive in the vegetable drawer of your refrigerator. Keep them cool and away from the light. Consume within 1 month. If the outer leaves begin to brown, simply peel them off; the inner leaves should be fine and usable.
Endives are also called chicory, and ours are fresh from France. Endives look like thinnish elongated white lettuce, with green tips. They’re grown in dark, cool, humid conditions, similar to mushrooms. They have a snappy, crisp texture, with a refreshing mild bitterness.
Fresh Endives from France can be eaten raw; simply trim the root and separate the leaves. You can cut them up to add into salads, or leave the leaves whole and use them to scoop up dips and sauces. Endives can also be sauteed, braised, grilled, or baked.
It is said that the endive we know now happened on accident (as many good things are). A Belgian pleasant casually tossed some chicory roots into a barn, and saw them again one day. The root, having spent time in the dark, had grown a flower of pale ivory color. He tasted it, and like it. He thought it to be so delicious that he took some to the market, to reasonable success. Thus, the endive was born.
Keep your endive in the vegetable drawer of your refrigerator. Keep them cool and away from the light. Consume within 1 month. If the outer leaves begin to brown, simply peel them off; the inner leaves should be fine and usable.
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