Monday 2 January 2012

Who else likes Endives?

I love Endives. Not only for their taste, but also for their looks. Compared to most lettuces, I think they win on both counts.

Curly Endive (Right) and Radicchio (Left)

In my garden Endives don't do well in hot or dry weather. They tend to bolt very rapidly, without producing any useable leaves. But in the cooler months they do a lot better. Just like lettuces, different varieties are bred for different conditions, and choosing the right type can be of crucial importance. Unfortunately, Endives are not particularly popular in the UK, and you seldom see them for sale in the shops, so if you like eating them you have to grow them yourself. Our seed suppliers also tend to offer a very small selection of types and it is not always possible to get the seed you really want. I have found that one of the best places to buy Endives is Seeds of Italy (who have a wide selection, and supply their seeds in much bigger quantities than the other suppliers - typically thousands in each packet). I also look out for suitable seeds to buy whenever we visit France, where Endive is much more popular.

In my garden at present I have several different varieties growing. Regrettably I don't really remember which one is which. I always (foolishly) think that I'll remember, but I never do. They all look very similar at the seedling stage too!

I can tell you that this one is a broad-leaved (Scarole) type - possibly "Cornet de Bordeaux"?


This one is a curly type, possibly "Frisee de Meaux"?


And here are some others together growing in a large pot.


Growing them closely-spaced like this keeps them small, which suits us well. One small Endive feeds the two of us quite comfortably but avoids having left-over salad hanging around in the fridge.

With Summer-grown Endives I normally blanch them to make them sweeter, but I seldom do this with Winter-grown ones. The real reason for this is because the blanching process does tend to promote fungal diseases and I find that due to the long blanching time required in Winter the Endives often go slimy before they are ready. Never mind, if you don't enjoy the slightly bitter flavour of unblanched Endive, you can always make a honey-based salad-dressing!

I find that the Endive plants are highly photogenic too. What do you think of these close-ups?






Actually, they are not genuine close-ups at all, but zoomed and cropped images from the preceding photos. Which reminds me why I have set my heart on the acquisition of a Macro lens for my camera. [Actually it's already on order, so watch this space...]

24 comments:

  1. Absolutely beautiful endive you have growing there and definitely one of my favorite greens.

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  2. Mark, I cannot tell you how excited I am to have room next year to plant winter crops. Looking at your delicious endives is making my mouth water for fresh tasty greens!

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  3. They are very pretty to look at Mark but must admit I'm not a fan of the taste.

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  4. Don't mind the odd leaf or two in a mixed salad but have never grown them before, I usually just rely on a few different varieties of lettuce with rocket and radish for the salad.

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  5. They taste wonderful in my opinion, making a counterpoint to the other salad ingredients.

    I'm looking forward to seeing how your photography develops when your new lens arrives.

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  6. I'm with Sue on this one Mark - not to my taste I'm afraid

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  7. Another fan of radiccio here Mark - I've found it really hardy. I always plant a late summer sowing and it will last most of the winter. Great for winter salads.

    Last year I thought the snow killed it, but lo and behold, it grew back again in spring!

    And like you say, it looks very attractive too.

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  8. I continue to be amazed at the ability to grow during the winter, such as it is...

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  9. I like radicchio if nothing else for it's flare and color that it contributes to a salad presentation. A little goes a long ways for me though as far as taste is concerned.

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  10. I don't see how a macro lens will give you any greater photos than these...spectacular, color so luscious one wants to reach out and pick a leaf or two.

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  11. Oh yes! First introduced to endive at school lunches in the school I taught at in France. Gorgeous salads every day. Mouthwatering, even at 11pm!

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  12. I think the only time I may have grown any is when I grow packets marked "salad mix". I have one of those packet in the garden now though I am not sure they will make it through the next few cold nights.

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  13. I too like endive. I am going to grow, rather I should say, I am going to try and plan a fall/winter garden this year. Your photos are wonderful.

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  14. I think they are terrific. love the taste...

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  15. What absolutely gorgeous endive pictures. You are an artist!!

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  16. Hi Mark! Stunning pictures!! Endives are used quite widely here in salads and most restaurants use them instead of lettuce. Not sure why but lettuce in SA tastes awful - even more tasteless than normal and quite tough! BTW, I think you should publish your pics in a book!!! lol xxx

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  17. Your plants look healthy and lovely. You just reminded me that I should plant some rocket indoors on the windowsill as I like to sprinkle it on top of winter dishes.

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  18. I am afraid this won't be one vegetables I would eat them raw. It somewhat reminds me of the type of salad that we categorised as "ulam" which is raw salad or sometime blanched and eat/ dip it with "sambal belachan" in Malaysia.

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  19. Radicchio seeds arrived with my last order so soon I too will see what all the fuss is about.

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  20. Very pretty photos. I love the different leaf shapes. I like a little endive in a mixed green salad or slaw.

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  21. Love it. The two I got from Seeds From Italy were Riccia Ruffec and Bionda a Cuore Pieno. Love them. Have some pics of my Radicchio and Endive on my blog too :)

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  22. Love it. At present, my lettuce doesn't look very good - you know my problem with the chickens.

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  23. Mary S. from Toronto, Ontario, Canada2 February 2012 at 17:09

    I love all the bitter chicories and radichios and endives, having grown up in a typical Slovenian household. To dress as a salad, we'd simply have an oil/vinegar dressing, some salt, and cut in a hot, boiled, plain potatoe or hardboiled egg to soften up the salad - wonderful!

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