Endive is a leafy green that comes from the chicory plant family. It is a cool weather crop, best enjoyed in the fall and winter, and has a mildly bitter taste. Endive can be enjoyed both raw and cooked. When raw, endives are crisp and bitter, making them a great addition to salads. When cooked, endive’s sharp flavor softens into a mellow, nutty sweetness. Endive can be roasted, grilled, or braised to create a hearty texture and tart, buttery flavor. Endive is a nutritious leafy green that is used in many dishes, mainly salads. It is also a good source of folate and vitamin K. Endive and escarole are both chicories of the same species, but they have some slight differences. Endive has curly, narrow leaves, while escarole has smooth, flat leaves. Escarole is also usually less bitter-tasting than endive. Endive is used in a variety of recipes, including salads, appetizers, and soups.