France, Brittany and Hauts-de-France
50,000 tons marketed
Culinary aspect :
Endive is rich in fiber. It provides vitamins such as B9 (folic acid which is favorable for the immune system) and pro-vitamin A (carotene). In terms of minerals, it contains appreciable proportions of calcium and potassium. In addition, it contains an antioxidant trace element (against aging): selenium.
Prepare the endive by washing it, remove the damaged leaves. To reduce its bitterness, you can cut off part of the base. Consume cold in salads or traditionally in the form of endive with ham.