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Green Curled Endive
When someone says Endive, they generally mean this kind with small, curly leaves.
All its leaves are crunchy and slightly bitter. The outside leaves are green; the inside leaves are pale green or creamy-white. The outside leaves are stronger-tasting than the inside ones.
Varieties include Lora, Salad King (a standard now in South-western American farm production), Frisée (lacy leaves), and Ruffec (tolerates cold, so may be planted in early spring or grown into late fall).
For the broader-leafed version of Endive, see the separate entry on Escarole.
Also called:  Curly Endive
Moss Curled Endive Cichorium endivia var. crispa (Scientific Name) Endive, Scarole (French) Indivia (Italian)
Other entries for Endive
Chicory, Escarole, Green Curled Endive, Radicchio
Other entries for Leafy Vegetables
Branch Lettuce, Dandelion, Frisée, Greens, Lamb's Quarters, Lettuce, Malabar Spinach, Mesclun Mix, Mizuna, New Zealand Spinach, Potherbs, Rocket, Strawberry Spinach
Other entries for Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Herbed Vinegars, Horseradish Tree, Hoshi Shiitake, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables
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