From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A leafy vegetable of the Asteraceae family, one of the largest plant families. Belgian endive (Cichorium endivia), also known as French endive, has long, pointy tightly furled white leaves, produced by depriving the plant of light. Their slightly bitter taste is often used for stuffing or in a composed salad. Witloof is another name for Belgian endive, from Middle Dutch wit, meaning "white", and loof, meaning "leaf." Curly endive (Cichorium intybus) is also known as curly chicory and frisée. It has long, frilly spiky leaves, which are often used in mesclun mixes. Escarole, of the same family, has broad, slightly curved leaves that are milder than Belgian or curly endive and are best used in salads when young.
