Select endive heads that are crisp and bright green. Avoid heads with wilted or browning leaves.
Leafy green with a crisp crunch and nutty flavor. Wait until the leaves are two to three inches long and the head is solid and firm to the touch.
Cut the entire head of the plant away from the roots, just above the ground. If you don't plan on eating right away, you can also pull the roots and leave them intact. Leaving the roots in the ground will encourage regrowth.
Endive should be stored in the refrigerator for up to 1 week.
Keep it in a cold, somewhat moist location for extended storage. This works best with roots intact and will last about two weeks.
Fat free, saturated fat free, cholesterol free, low in sodium, excellent source of fiber. It is also a good source of vitamin C, calcium, iron, phosphorus and potassium.
