Endive is a member of the chicory family, which includes radicchio, escarole, frisee and curly endive. It has a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness — great served raw or cooked.

So Special...It's Grown Twice

Endive is one of the most difficult vegetables in the world to grow, requiring a two-step process before it is ready to be enjoyed. The first growth takes about 150 days in the field, where the chicory plant grows from seed into a deep root. At harvest, tops of the leafy chicory plant are cut off, roots dug up, and placed in cold storage, where they enter a dormancy period. As demand necessitates, roots are removed from cold storage for their second growth, which takes 28 days in dark, cool, and humid forcing rooms, similar to mushroom growing. This control over the initiation of this process allows us to produce endive year-round.