2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Endichia (Cichorium endivia) is an annual plant of the Compositae family. Endive is a genus of daisies and is related to arugula and dandelion. Some types of chicory are also known as endive. In the vegetative phase, the endive forms a lying rosette like lettuce, but does not shrink its head.
Most varieties of endive reach a height of 15-25 centimeters. In general, endives have bright green smooth leaves, but there are also those that are brownish. Endive leaves have a characteristic bitter taste, which disappears after the so-called bleaching, which is done during its management. At first, this leafy vegetable was grown only in the lands around the Mediterranean and in South Asia, but after the sixteenth century it quickly began to spread in Europe.
Endive species
The most common are two species of endive-escariol / broad-leaved endive / and curly endive. They differ mainly in the shape of their leaves. The deciduous endive has broad, fleshy and almost entire green leaves. In addition, it tastes significantly less bitter than other endive members. You will recognize the curly endive by its green, curly, deeply and finely cut leaves, which are thinner than those of the broad-leaved endive.
Endive composition
Endive is a valuable leafy vegetable because it is rich in many useful nutrients. Endive leaves are an excellent source of fiber, iron, calcium, phosphorus, magnesium, mineral salts, sugars, vitamin A, vitamin B1, vitamin B3, vitamin B5, vitamin B6, vitamin C and vitamin K. Endive also contains the bitter glucoside intibin and inulin.
Growing endive
Endive prefers a cool climate. It is relatively cold-resistant and is able to overwinter in the southern regions. Escariol even tolerates well lower temperatures in our country, as long as it is rooted. The high temperatures are not to the taste of this exotic plant, as they suppress its development. That is why it is not a good idea to grow endive during the hot summer months.
Endive is an extremely moisture-loving crop and a drought, both soil and air, will not affect it well. This leafy vegetable should be grown in the autumn months or in the spring, as the long day favors the formation of flowering stems, and this will certainly affect the harvest. Endive also needs loose soil that is fertile and permeable. It needs the same nutrients as lettuce.
The broad-leaved endive (escariol) is good to grow as a late crop. It is sown in the first days of June in open beds, like cabbage. Transplanting deciduous endive is done a month later in phytaria, shallow, at a distance of thirty or forty centimeters. The plant is then watered with lukewarm running water. From now on, the broad-leaved endive should be watered regularly so that it does not dry out, hoe and be fed once or twice with mineral fertilizers. However, endive does not tolerate fertilization with fresh manure. Otherwise, the plant is a good precursor in the garden of onions, carrots and more.
Keep in mind that endive really needs moisture, but that doesn't mean you have to wet the core of the plant's rosette. It must be kept dry, because otherwise the plant may rot. Once the rosettes reach their normal size, it is time to perform the so-called bleaching of the leaves, which we mentioned earlier. This will significantly reduce their bitter taste. To perform the procedure, you need to gather the endive leaves up and tie them at the top of the plant. Thus, the core of the endive cannot receive light, making it pale and less bitter.
However, in order not to break the leaves, you will have to tie in two stages. First you have to lift the leaves in half and only seven days later they are harvested and tied completely. Bleaching can be done indoors, in unlit rooms, with the developed endives transplanted next to each other. The adult plant should be harvested in October and November. If sown later, they can be harvested in December, as long as the weather allows. Usually a normally developed plant weighs about half a kilogram.
Curly endive is grown mainly in the spring. Seeds of this species are rarely sown in a not too warm greenhouse in the first days of March. After the second week of April seedlings need to prepare seedlings for export to the garden. After phytaria, the plants are transplanted at a distance of 30-40 / 25-30 centimeters. The care you will take from now on is the same as for the other species. After two months, this type of endive can be bleached. Here, too, the connected sockets must be spared from getting wet so that they do not rot. If you want to grow the curly endive later, you should sow the seeds in late spring and early summer, respectively. The usual weight of this species of endive is about four hundred grams.
Benefits of endive
Endive is recommended because of its high nutritional value. Regular consumption of endive has been shown to have a wonderful effect on digestion and support the circulatory system. Endive is a source of cellulose and contains very few calories, which is why it is extremely suitable for people struggling with excess weight. Endive is also recommended for people with diabetes, as it has been proven to lower blood sugar levels. A number of studies show that this interesting leafy vegetable has an antioxidant effect, supports vision and regulates blood pressure. It also protects against lung diseases and cancers of the oral cavity.
Cooking endive
Endive is widely used in the cuisine of many countries. It is mainly involved in salads, but is sometimes included in various sauces and soups. Due to its slightly bitter taste, it is successfully combined with cheese, nuts, olive oil and various sour spices. However, before being placed in certain dishes, this leafy vegetable must be blanched to soften its taste.
Endive salad and tuna
Necessary products: endive - 1 piece, tuna - 1 can, avocado - 1 piece, cheese - 50 g, tomatoes - 2 pieces (small), corn - 1/2 can, dill - 1 stalk, parsley - 1 stalk, lemon juice - of 1 lemon, salt, pepper, olive oil
Method of preparation: Avocados and tomatoes are washed, cleaned and diced. The endive is cleaned from the stump and from its core so that it tastes as bitter as possible. Then its leaves are cut into large pieces. In a large bowl, mix the endive, avocado, tomatoes, corn and tuna. Season with salt, pepper, olive oil and lemon juice. Stir the salad and transfer to a suitable plate. Before serving, sprinkle with grated cheese and chopped dill and parsley.
