endive


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endive
top: Belgian endive
Cichorium intybus
bottom: frisée
Cichorium endivia var. crispum

en·dive

 (ĕn′dīv′, ŏn′dēv′)
n.
1. A plant (Cichorium endivia) in the composite family, of South Asian origin, having curled or ruffled leaves with a bitter flavor, cultivated as a salad green.
2. A variety of the common chicory (Cichorium intybus) cultivated to produce a narrow, pointed, blanched cluster of leaves used in salads. Also called Belgian endive, witloof.

[Middle English, from Old French, from Medieval Latin endivia, from Medieval Greek entubia, pl. diminutive of Greek entubon, from Latin intubus, of unknown origin.]

endive

(ˈɛndaɪv)
n
(Plants) a plant, Cichorium endivia, cultivated for its crisp curly leaves, which are used in salads: family Asteraceae (composites). Compare chicory
[C15: from Old French, from Medieval Latin endīvia, variant of Latin intubus, entubus, of uncertain origin]

en•dive

(ˈɛn daɪv, ɑnˈdiv)

n.
1. a composite plant, Cichorium endivia, having a rosette of often curly-edged leaves used in salads.
2. Also called Belgian endive. a young chicory plant deprived of light to form a narrow head of whitish leaves, eaten in salads or cooked.
[1325–75; Middle English < Middle French « Medieval Greek entýbia, pl. of entýbion, derivative of earlier éntybon < Latin intubum,intibum, earlier intubus chicory, endive, perhaps < Semitic]

endive


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A lettuce-like vegetable, the frilly leaves of which are used in salads.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.endive - widely cultivated herb with leaves valued as salad greenendive - widely cultivated herb with leaves valued as salad green; either curly serrated leaves or broad flat ones that are usually blanched
chicory escarole, escarole, endive - variety of endive having leaves with irregular frilled edges
Belgian endive, French endive, witloof - young broad-leaved endive plant deprived of light to form a narrow whitish head
herb, herbaceous plant - a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests
2.endive - variety of endive having leaves with irregular frilled edges
salad green, salad greens - greens suitable for eating uncooked as in salads
Belgian endive, French endive, witloof - young broad-leaved endive plant deprived of light to form a narrow whitish head
Cichorium endivia, endive, witloof - widely cultivated herb with leaves valued as salad green; either curly serrated leaves or broad flat ones that are usually blanched
Translations
endiivi
endivija
endívia
endivsydcikoria

endive

[ˈendaɪv] Nendibia f

endive

[ˈɛndaɪv] n
(British) (curly)chicorée f
(US) (smooth, flat)endive f

endive

n(Winter)endivie f, → Endiviensalat m

endive

[ˈɛndaɪv] n (curly) → indivia (riccia); (smooth, flat) → indivia belga
References in classic literature ?
Why must their ruffs be always crinkled like endive leaves, and not crimped with a crimping iron?
Place dressed endive leaves neatly on the plate with three slices of black pudding around.
Place dressed endive leaves on the plate with three slices of black pudding around.
Endive needs a good period in the dark to reduce bitterness.
Madame Gabillet loved Belgian endive (and luckily, as I discovered, so did I).
90 pieces Belgian endive 1 tablespoon salt 1 1/2 teaspoons ground white pepper 1 1/2 tablespoons finely minced shallots 1/4 teaspoon finely mashed fresh garlic 8 1/4 ounces cider vinegar 1 1/2 pints salad oil, corn oil, or safflower oil 2 pounds boiled shrimp, coarsely chopped 14 to 16 whole Peppadew peppers, chopped 1/3 the size of the shrimp 1 ounce fresh-snipped chives Clean and prepare endive into individual spears; drain well and refrigerate.
Divide radicchio, endive and a r u g u l a among 4 large salad plates.
Endive is good as a fall salad plant for areas too warm for summer sowing of lettuce.
Baked anchovies with endive according to Attilio Pavoncello adapted for an American kitchen
MAYBE WE COULD TALK ABOUT WAYS TO PREPARE AND EAT ENDIVE, TOO.
Cook for 30 minutes and eat straight away with a salad - for example spinach, walnut and endive salad with a tart lemon dressing Note to self - remember to brush hair.
Most of what's produced on the farm is purchased by restaurants and hotels; it is very likely that each stem of red, purple or white asparagus you eat in Egypt has come from Makar Farms, or else that delightful endive and goat cheese salad made its way to your plate from here in Sakkara.