Cookbook:Chicory

Chicory
Chicory
Category	Vegetables

Chicory is a class of greens used for their leaves and roots.

Characteristics

All chicory varieties fall into the bitter greens category, and they tend to be quite hearty compared to more delicate greens like spinach.^[1] However, there are several different varieties of chicory with different leaf shapes, colors, and levels of bitterness (see below).^[2]^[3]

Varieties

Curly endive/Frisée

As the name implies, this variety of chicory has ruffled or curly leaves.^[4] In some heads, the outer leaves are dark green and more bitter while the inner portion is yellow and milder.^[1]^[5]^[6] When used raw, it adds textural intrigue.^[1]

Belgian endive/Witloof chicory

Belgian endive is very pale yellow to white in color and smooth in texture, which is a result of it being shielded from light when grown.^[1]^[5] The flesh is watery, crisp, and relatively mild compared to other chicories.^[7] The leaves can be easily separated from the core to produce individual "cups".^[6]

Escarole

Somewhere between frisée and endive in texture, escarole has loose, broad leaves that look a lot like those of lettuce.^[3]^[8] Like frisée, the paler inner leaves are milder, while the outer leaves are tougher and more bitter.^[1]^[6]

Radicchio

Radicchio tends to look like a head of red cabbage, though much more bitter and with greater white streaking on the outside. It is extremely bitter, especially when raw, and it can overpower a dish if too much is used.^[1]^[6]^[8] However, the color is great as an accent.

Seasonality

Chicories are in season during cooler weather, so they tend to be most available during late fall through to early spring.^[3]

Selection and storage

Like other greens, choose chicories that aren't blemished, bruised, wilted, or slimy. Endives should be pale and without color. Store them for up to several days in the fridge without washing them.^[3] Some of the more compact varieties will keep for weeks—you'll generally be able to tell when they've gone bad due to wilting, browning, and sliminess.

Use

The large root of the chicory plant can be roasted, ground, and used as a coffee substitute or added to coffee grounds.^[1]^[2] Although this was originally used as a cost-effective method to extend the use of the more expensive coffee, some prefer the taste. It can be purchased alone or pre-blended with ground coffee.

Leafy and mild chicories can be included in salads, where they add some bitter textural character. Endives specifically can be used in crudité arrangements, where they can be filled or dipped.^[1] In these cases, adding a sweet, sour, and/or rich component will help balance out the bitterness.^[2]^[8] Cooking is also a good option for many chicories, as it mellows out the bitterness, and the leaves are hardy enough to tolerate it.^[8] Sautéing, roasting, and grilling all work well and add complexity of flavor through browning.^[3]^[9]