DAYS TO SPROUT
TASTE IT FOR
CARE & HARVEST
Harvest the tender center leaves at the heart of the plant, cut directly at the base of the leaf and collect.
Outer leaves can be used too, but can be bitter so might need to be cooked or blanched.
Endive lettuce is technically a chicory, and is believed to have originated in Egypt and Indonesia. It has been cultivated in Europe since the 16th century.
- Once mature, the inner leaves will appear blanched from lack of light. These inner leaves are very tender and delicious, without any bitter flavor.
- Low calorie and high in Vitamin K
Endive lettuce is typically used as a salad green to add dimension to the mix; Leaves can be bitter, so most of the time the tender inner leaves at the heart of the plant are used, as they taste more sweet. Mature outer leaves can also be cooked and blanched to reduce bitterness.
HARVEST TO PLATE RECIPE
ENDIVE SALad with orange, dates & almonds
- 1 head endive lettuce greens
- 2 tbsp olive oil
- 2 cloves garlic minced
- 2 tsp orange zest
- 2 tbsp orange juice
- 1 tsp crushed chili flakes
- 2 tbsp almonds toasted and chopped
- 2 tbsp pitted dates chopped
- salt to taste
- Heat olive oil in pan over medium heat until shimmering. Add garlic, and cook until golden and fragrant, about 2 minutes.
- Add lettuce, orange zest and juice. Saute until stems are tender and leaves are bright green. Add chili flakes and season with salt.
- Remove from heat and toss in almonds and dates. Serve warm.