endive
nounUS /ˈɛndaɪv/ · UK /ˈɛndaɪv/
Etymology From Middle French endive, from Medieval Latin endivia or Italian indivia~endivia, from Byzantine Greek ἐντύβιον (entúbion), from Latin intibus (which see). The ultimate source is likely Semitic.
1
A leafy salad vegetable, Cichorium endivia, which is often confused with common chicory (Cichorium intybus).
- When all this is ready, take some endive and Dutch lettuce, some chervil and celery, wash and drain them very well, cut them small, put them into a saucepan, and pour some of the broth upon them […]1787, Charlotte Mason, The Lady's Assistant for Regulating and Supplying the Table, page 192:
- Take the three heads of endive out of the water, drain them, and leave the largest whole.1805, William Augustus Henderson, The Housekeeper's Instructor, Or, Universal Family Cook, page 110:
3 more examples
- Broad leaved, green curled or white curled, the endive plants are good; the green sorts, on account of their coolness and their plentiful salts, are esteemed for the salad bowl, and the white-curled sorts are liked for soups, stews and as boiled vegetables.1915 August 28, Marion Harris Neil, “When Lettus is Scarce”, in The Country Gentleman, volume 80, page 1379:
- Endive, like a number of similar plants, is both esculent and reputed to have some aphrodisiac property.1961, Harry E. Wedeck, Dictionary of Aphrodisiacs, New York: The Citadel Press, page 83:
- Endive and escarole are the same vegetable, but endive has leaves that are cut and curled, while escarole has smooth, broad leaves.2001, Clifford A. Wright, Mediterranean Vegetables, page 146:
- Derived terms
- Belgian endive, French endive, garden endive, green endive, wild endive
- Related terms
- escarole
- Hyponyms
- curly endive, escarole, frisée lettuce, frisée, broad-leaved endive