(Cichorium endivia)
Originally cultivated and consumed by the Egyptians, endive gradually spread through Europe reaching North American shores c.1800. References to its use appear as a cooked vegetable, and a salad-type “lettuce”. The secret to endive/escarole is its ability to survive temperatures just above freezing for extended durations. This is where the premium product can be found as the plant increases its sugar content to stay warm, hence reducing bitterness and increasing flavour.