Curly Endive Selection Information | Nutritional Information | Tips & Trivia
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Use in salads for texture and taste.
Good quality endive has bright green leaves blending to bright white near the base. The leaves will be crisp but tender.
Avoid product that has dark-green patches of slime or that has wilted, limp or yellowing leaves.
Always store lettuce, cabbage, etc in the refrigerator.
To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.
In general, vegetables will not ripen further after harvest.
Endive is low in Saturated Fat, and very low in Cholesterol. It's also a good source of Vitamin E (Alpha Tocopherol), Magnesium and Phosphorus, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Folate, Pantothenic
Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige
A salad plant cultivated from wild forms found in Europe, Asia and North America, endive and chicory come in many varieties and are often confused botanically.
Persimmons are sliced, eaten raw and used in salads or desserts. Good-quality persimmon will have very soft and slightly wrinkled skin. The skin will (...)
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Friday, October 11, 2013