Chicory

For a milder flavour, remove the firm central core and soak the leaves in iced water for about 10 minutes, then drain and dry them well. A sharp dressing or a little sweetness, such as pear or orange, also balances the bitterness.

Yes. Separate the leaves, wash them and use them in salads or as crisp scoops for dips; the bitterness pairs particularly well with blue cheese, walnuts and citrus.

Halve the heads lengthways and sear them cut-side down in a hot pan with a little oil for 3–4 minutes; turn, cover and cook for another 5–7 minutes until tender. Drain any released liquid before serving.

Keep it unwashed in a perforated bag in the fridge’s salad drawer and use it within about a week. Light and warmth can make the leaves greener and more bitter, so keep it away from the brightest part of the fridge.

Its bitter leaves work especially well with sweet fruit such as pear, apple or orange, and with walnuts, blue cheese or a mustard dressing. Cooked chicory is often wrapped in ham, covered with béchamel and baked until golden.

The names overlap: chicory is the broader plant name, while endive can refer to particular leafy forms. Witloof chicory, also called Belgian endive, forms tight pale heads; curly endive has frilly, looser leaves.

Raw chicory loses its crisp texture when thawed, so freezing is best for cooked dishes rather than salads. Blanch cut pieces for about 2 minutes, cool them quickly, drain and freeze; add them straight to soups or bakes.

A 100 g portion of chicory provides 14 kcal. It is usually eaten as part of a salad or cooked vegetable dish rather than as a substantial portion on its own.