ESCAROLE
Endive is a leaf vegetable belonging to the chicory genus, and so is in the daisy family. Endive is also known as “escarole”.
Radicchio is a type of leafy vegetable that belongs to the chicory family, and it is known for its distinctive bitter taste and vibrant purple-red color. The scientific name for radicchio is Cichorium intybus var. foliosum. It is closely related to other chicory varieties, including endive and escarole.
Here are some key points about radicchio and its relatives:
- Chicory Family (Asteraceae): Radicchio belongs to the Asteraceae family, which is also known as the daisy or sunflower family. This family includes a wide variety of plants, many of which are commonly cultivated for food, ornamental purposes, or medicinal uses.
- Cichorium Genus: The genus Cichorium includes several species, and radicchio is a variety of Cichorium intybus. Other varieties of chicory include Belgian endive (Cichorium intybus var. foliosum) and common chicory (Cichorium intybus var. sativum).
- Endive and Escarole: Endive (Cichorium endivia) and escarole (Cichorium endivia var. latifolium) are other closely related members of the chicory family. While radicchio is known for its red or purple leaves, endive typically has curly green leaves, and escarole has broader, flatter leaves.
- Culinary Uses: Radicchio is often used in salads, adding color and a distinctive bitter flavor. It can also be grilled or roasted to mellow its bitterness. Endive and escarole are also used in salads and can be cooked in various dishes.
- Nutritional Content: Radicchio, like other leafy greens, is low in calories and a good source of vitamins, minerals, and antioxidants. It contains nutrients such as vitamin K, vitamin C, and folate.
- Cultural Significance: Radicchio is especially popular in Italian cuisine, where it is often used in salads or grilled as a side dish. Endive and escarole are used in a variety of culinary traditions, including French and Mediterranean cuisines.
These chicory varieties are versatile in the kitchen, offering unique flavors and textures to a variety of dishes.
