Properties of Endive

Properties of Endive!

What is Endive?

Endive is a plant that is very similar to chicory that belongs to the Asteraceae family is and used in the kitchen as a salad.

Properties and characteristics of Endive

The endive has a flattened shape and its leaves are clamped together forming the shape of a rose. The innermost part is said to be the heart and has a green-yellow colour.  It is cultivated all year round even if the best periods are Autumn and Winter and it is used for various preparations in the kitchen.

Endives prefers a cool climate and even if it resists well enough to icy temperatures, but fears drought and parasites.

The Endive plant is also rich in mineral salts, calcium, trace elements that stimulate the activity of the stomach and not only it contains natural fibre with a satiating and laxative effect and a good quantity of mineral salts (iron, calcium and potassium) and antioxidants (carotenoids).

This wonderful vegetable is appreciated not so much for the particular nutritional qualities, but more for its toning properties, it is also slightly diuretic (thanks to its high water content that exceeds the 90%) and laxative and therefore absolutely useful also for the circulation in our legs.

Endive is a crunchy vegetable that contains very little calories and is capable of absorbing the flavours of the food with which it is cooked.
With only 15 kcal per 100g endive is a vegetable rich vitamin A, vitamin C, group B vitamins (which also carry out an anti-hunger action), vitamin K but also mineral salts, potassium and calcium.

Endive has a low sodium content and a good amount of iron and fibre (mainly cellulose and hemicellulose which confer to certain varieties such as a firm consistency and crunchiness).

But how do we choose Endives

Endive in order to be good to eat and to use as an ingredient in different foods must be chosen with care, in fact it must have:

•  A brilliant colour
•  Fresh leaves, fleshy, undamaged and crunchy
•  White or slightly pinkish tuft at cutting point
• Avoid the endive with leaves that have blackened edges, clumps and that are dark and wilted at cuttig point.

Endive can be kept for 5 days in the refrigerator in the fruits and vegetables drawer, the important thing is that it is wrapped well in absorbent kitchen paper.  Endive may be stored both raw and cooked. The latter for maximum 1 week.

Properties of Endive in kitchen and its uses

Endive as we previously said has several uses in the kitchen, but it is necessary to clean it well before use.

In the preparations that require the entire tuft you should widen the leaves so that the water penetrates up to the base and clean thoroughly by rubbing with your fingers where needed.  Endive may be consumed raw or cooked (steamed) as a side.

Take a look at our tried and tested method: Anti-Diet