This is a green leafy plant which looks a bit like a crinkly lettuce. Slightly bitter taste which can enhance a salad bowl but if this is not wanted the bitterness can be removed by blanching. Blanch by tying the leaves together when a rosette begins to form or cover with a large pot for about 3 weeks. Relative of chicory.

Best grown in cooler months as hot weather might make it bolt to flower. Keep well watered to reduce bitterness. Water at base as water trapped inside leaves will cause rot.

Culinary hints - cooking and eating Endive

Very tasty topped with grated swiss cheese and grilled for a couple of minutes to crisp up the cheese and wilt the leaves.

Can use in salads additional to lettuce, but needs a flavoursome dressing if you aren't overly fond of bitterness.