Belgium Endive was developed in the middle 19th Century in Brussels using a technique of growing plants in the dark. This technique is the reason this cigar-shaped vegetable is cream-colored. The tightly packed leaves are slightly bitter in taste.
Season: Availability of fresh Belgium endive is from September through May, with peak season between November and April
Purchasing Tips: At the market, look for crisp, firmly packed heads with pale, sometimes yellow-greenish tips. Avoid purchasing product with stalks that are beginning to turn green, which is an indication of long exposure to light. The outer leaves should not be wilted or have any brown spots.
Storage: Refrigerate, wrapped in a paper towel for 1-3 days
Cooking Tips: Best methods suited for cooking Belgium endive are baking or braising. Belgium endive is also excellent raw in salads, especially combined with a sweet citrus fruit.
Nutritional Info: Contains good amounts of Vitamins A, B & C, and Phosphorous and Calcium
