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Red Belgian Endive

Fruit

Description
Not just another ordinary vegetable, attractive red Belgian endive produces bright white lovely-looking leaves edged with rich red or brilliant burgundy. Slender and smooth, crisp and easy to chew, this delicacy offers a bittersweet flavor.

Grow Region
California

Storage Temperature
Raw or cooked, this tangy vegetable is an excellent flavor accent for a variety of dishes. Its sturdy pretty leaves are perfect for dipping. Soups love its bittersweet flavor and chewy texture. Stuff leaves with savory fillings for an unusual hors d'oeuvre. Endive loves mild cheeses and foods on the sweet side. Baking and braising give this vegetable a delicate mellow flavor. Its colorful good looks complement roast duck, veal and chicken. To prepare, rinse quickly under cold water. Soaking increases bitterness. Add sparingly to salads and sandwiches. To store, wrap in a damp paper towel; refrigerate up to five days. Longer storage increases its bitterness. During storage, remove leaves that turn brown, dry the root, rewrap and refrigerate. Note: Avoid cooking in cast iron to prevent blackening of the leaves.

Availability

Seasons/Availability
Red Belgian Endive is available year round.

Nutritional Facts

Belgian endive is a good source of folate, contains a trace of beta-carotene, vitamin A, vitamin B, is low in sodium, and contains no cholesterol. Low in calories, four ounces have about 20 calories. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three low-fat dairy products, effectively lowered blood pressure.