This plant has more than 50 smooth or curly leaves, joined through a central rib, creating a kind of circular rosette, without forming bud. It can grow up to 50 cm. in diameter, has dark green and yellowish tones, being whitish leaves that are inside
The endive is a food that stands out for its low fat content and high values in vitamins of the B groups (especially B1, B2 and B9 or folates), C and beta-carotene or protovitamin A. and minerals, iron, magnesium, zinc, calcium and potassium.
It is great in salads, with oil and vinegar, although the ideal dressing is with a yogurt or cheese sauce. It is richer if we mix it with other ingredients combines very well with pomegranate
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Conserving tips:
As with lettuce, it is best to consume it as soon as possible, it does not have a guaranteed shelf life and wilts easily. The best thing to do is to store the endive in the refrigerator. Remember not to wash them until you are going to consume them, as this will make it easier for the leaves to wilt more quickly
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