What is endive?

Endive is the second growth of the bud at the top of a chicory root. The first growth takes place in the field, where the chicory plant grows from seed. The second growth takes place in the precisely controlled conditions of our dark, cool, and humid forcing room.

How should I pronounce endive?

The correct pronunciation, which is actually French, sounds like "ON-DEEV." And no, not "en-deev" or "on-dive" either!

If you grow "on-deev," then what is "en-dive?"

Endive (pronounced en-dive) is a green leafy lettuce, often referred to as "curly endive." It is one of the many members of the chicory family, which also includes escarole, frisee, and radicchio. See our "chicory family portrait," above, which illustrates the diversity and global nature of the California Endive's family tree.

Is endive "natural?"

You can't go out into nature and forage for "wild" endive – it doesn't exist. We take advantage of the fact that Mother Nature designed chicory as a biannual plant, that is, a plant that takes two complete growing seasons to complete its "seed to seed" life cycle. But it is man's manipulation of environmental conditions during the second growing phase that creates California Endive.

How long does it take for endive to grow?

It takes about 150 days in the field to produce a suitable root, and then another 20 to 28 days in the forcing room for the root's growing bud to sprout and mature into an endive.

Can the chicory root be used more than once?

Unfortunately, no. Each root has only one growing bud, and that bud is removed with the endive chicon. The "budless" root could actually be dried, roasted, ground, and used as a coffee substitute, but this is not practical for our operation. When we've harvested the endive, the remaining root goes to neighboring ranches for cattle feed.

Is California Endive grown hydroponically?

Sort of, but not exactly. In "classic" hydroponic production, often used to grow tomatoes, lettuce, and even roses, the growing solution provides 100% of the mineral nutrients for the growing plant. While chicory roots are also placed in a recirculating hydroponic solution, the nutrients in the solution actually promote the growth of feeder roots from the bottom of the main root. The feeder roots pump the growing solution through the chicory root's vascular system, but the added fertilizers never directly feed or contact the endives. The powerful array of mineral elements that end up in the endive is translocated from the chicory root, which spent its first growing season foraging deep in the soil.

Is your product organic?

We produce both "conventional" and organic California Endive, and even in our conventionally produced product, we use only a few chemical fertilizers and a minimal amount of pesticides. In November of 2002, after two years of developmental work under the "transitional organic" banner, California Vegetable Specialties was certified for organic production by Quality Assurance International of San Diego. This means that our production methods are in full compliance with the new USDA national organic standards that went into effect October of 2002. Production of certified organic endive (both red and white) began in December 2002, and continues on a year-round basis.

Why is endive more expensive than most other "greens?"

As we've demonstrated on this website, endive production is both labor and capital intensive, making our products difficult and expensive to grow. California Endive typically retails at $4.00 to $5.00 per pound. If you're using gourmet crackers with your dips and spreads, instead of nutritious, low-calorie endive leaves, you're paying nearly $3.00 for a 4-ounce box, or $12.00 per pound! And what about other "high-end" salad greens? Spring mix retails at $5.00 per pound; baby spinach is $6.00 per pound. California Endive is right in the ballpark, and will make an elegant addition to your salad bowl.

What's "baby endive," and how is it grown?

Baby endives are smaller heads (they average 50 to 70 grams each, versus 110 to 130 grams for a full-size endive) produced from smaller roots. At California Vegetable Specialties, we produce about 40 million roots a year. Most are just the right size. But some will be undersized and likely to produce baby endive, perfect for grilling and braising.

Is red endive grown the same way as the white?

Exactly the same. Red endive is a cross between white endives and Treviso, a red Italian chicory similar in shape to the hearts of romaine lettuce. Red endive has existed for only about 15 years, and is therefore not as genetically refined as its white cousin. It grows more slowly than white endive, and is less productive in both the field and the forcing room.

Why does endive sometimes turn from white to green in the store?

Even though California Endive is white, its leaves are loaded with chlorophyll. Because it grows in our dark forcing rooms, the chlorophyll is never exposed to the light it would need to photosynthesize. When it reaches the produce department, though, it's often exposed to full light. If the temperature is high enough, the chlorophyll-laden leaves will begin to photosynthesize, turning from white to green in the process. This is not the case with red endive however, as the chlorophyll is "shaded" by the pigment in the leaves.

How does U.S. endive consumption compare with consumption in Europe?

In 2004, U.S. per capita consumption of endive was estimated at about 25 grams per person. That's less than one ounce, representing the equivalent of just four average-sized leaves! In Belgium, per capita consumption of endive is at about 18 pounds per person, with consumption at 8 pounds in France and 7 pounds in Holland. We do take some solace in the fact that, since California Vegetable Specialties was started in 1983, U.S. per capita consumption has more than doubled from a low of only ten grams per year!

Does endive need to be washed?

No. Endive from California Vegetable Specialties grows without being touched by anything.

What do I do with California Endive?

CVS founder Rich Collins likes endive best in a classic salad, cored, sliced and combined with roasted walnuts, blue cheese, and ripe pear, then dressed with a light vinaigrette. Endive enlivens a plate of crudités, makes a crunchy, tasty edible spoon for spreads, dips, and all kinds of hors d'oeuvre toppings, and, whether it's grilled, baked, or braised, adds flavor and texture to your main course. For lots of ideas on how to include more endive in your meals and entertaining, please visit the "Cuisine and Nutrition" section of this website.