Endive

Endive field (Cichorium endivia )

The endive ( Cichorium endivia ) belongs to the genus of Chicory (Cichorium ) and is a typical late summer salad. It grows in humus- rich soil in a sunny location and has a medium nutrient requirements.

Features

The endive is a one-to two -year-old Art reaches you in flowering state stature heights of 30 to 70 (up to 140 ) centimeters. It forms no closed heads of lettuce, but rosettes of relatively thick leaves. The basal leaves are slightly serrated and bald. The upper stem leaves are broadly ovate, their leaf base is cordate amplexicaul. In some varieties all the leaves are wavy frizzy.

The inflorescence stalk is thickened clavate above. The heads consist only of ray florets. The fruits achenes, are are oval, angular and do not have a clearly trained Pappus. The pappus consists of only short scales with a maximum of a quarter of the fruit length. Blooms from July to October.

The taste is bitter ( bitter substance Lactucopikrin ) due to the milky sap. The thousand grain weight TKG: 1.3 to 1.6 g or 1 g = 650 to 750 grain. The chromosome number is 2n = 18 or 36

Occurrence

The home of the endive is the Mediterranean. Well over this area, it is cultivated as a salad plant. In Central Europe it wild rare. In the Alps, it can still be planted at altitudes of 1500-2000 meters.

In Germany, five to eight varieties are common, which are divided into two groups:

• Escariol, escarole, Eskarol, Smooth endive, escarole, C. endivia L. var latifolium Lam., With broad, thick, entire leaves. It is the most suitable and most durable for storage.
• Curly endive, leaved endive, C. endivia L. var crispum Lam., Is better suited for the fresh demand.

Best suited for the cultivation neutral, loose, rich soils in a sunny, sheltered position.

Use

The endive is eaten raw as a salad, you can endive but also warm as spinach or chard cook.

History

The Endive is cultivated as a salad since ancient times. As a parent plant is Cichorium pumilum Jacq. = Cichorium endivia ssp. divaricatum suspected that spread across the Mediterranean. Documents can be use in the Roman Empire from about the birth of Christ, where she was referred to as intybus or intubum, and where they may also have been domesticated. According to Pliny, the endive is loaded with salt and vinegar to it later cooked to eat. In France, it was widespread. About Burgundy she came to Germany. In the Renaissance period the plant is again mentioned in the Book of Herbs Mattioli as tame scariol.

A use in Germany in the Middle Ages is uncertain. The endive is mentioned in the Great Capitulare de villis Charles, but until the 12th century there is no mention. In the 13th century it is mentioned by Albertus Magnus, he can but have seen on study trips to Italy. It was not until the 16th century, there are pictures that clearly show the use, as well as the presence of both main groups ( with Joachim Camerarius ). Already Leonhart Fuchs presents them as " tame " wild chicory in the relationship of Chicory.

Etymology

The specific epithet and hence the German name goes back to pre- linnéische times. It evolved from the Italian endivia about the Greek entybon probably after the ancient Egyptian Tybi = " January ". The leaves have been used in ancient times as a winter salad.

Ingredients

Endive has a relatively high content of minerals (potassium, calcium) and some vitamins, especially folic acid and vitamin A. The fiber content is 15 g / kg, vitamin C is included with 90 mg / kg.