2088—Chicory, Endive and Belgian Chicory (Chicorée Frisée, Escarole, Endive)

Three kinds of chicory are used for cooking, viz:—

1. Curled chicory, improperly termed “Endive” in England.

2. Flemish chicory, which is genuine endive in its primitive state, i.e., grown in the open air. It greatly resembles Escarole.

3. Brussels chicory, or the Belgian kind; obtained from cultivating the root of Flemish chicory in the dark.

This last kind is quite different from the first two, both with regard to its quality and its culinary treatment, and it will be dealt with later under the name of “Endive.”