The Taste of Autumn: Fresh Endive from Your Own Garden
Endive is a true Dutch classic - crispy, slightly bitter and full of character. This green leafy vegetable brings personality to every meal, from traditional Dutch stews (stamppot) to modern salads. Self-picking endive guarantees ultimate freshness and that characteristic crunchy bite.
Walking through rows of endive, with their broad green leaves growing in rosettes, you experience the pure satisfaction of harvesting your own vegetables. The slightly bitter taste of fresh endive is a culinary pleasure you won’t find in supermarket versions.
🥬 How to Pick the Best Endive?
Look for endive that has:
- Firm, green leaves without yellow edges
- A compact rosette with tightly packed leaves
- No wilted or droopy parts
- A fresh, green scent
Pick carefully: cut the entire rosette just above ground level with a sharp knife. Keep the leaves together and place directly in a cool basket. Remove any damaged outer leaves on the spot.
Pro tip: Pick endive in dry weather - wet leaves become limp faster and spoil sooner.
🧊 How to Store Endive?
Endive stays fresh for 3-5 days with proper storage.
For optimal freshness:
- Do not rinse the leaves before storing
- Wrap in damp paper towels and store in a plastic bag in the refrigerator
- Store in the vegetable drawer of your fridge
- Wash only just before use
🍽️ 3 Classic Endive Recipes
Traditional Dutch Endive Stew (Stamppot) THE Dutch classic. Mashed potatoes mixed with raw endive, butter and milk. Serve with smoked sausage and gravy. The heat from the potatoes slightly wilts the endive.
Endive Salad with Bacon Raw endive with crispy bacon bits, hard-boiled eggs and mustard vinaigrette. A perfect lunch or appetizer.
Endive Casserole Endive braised with onion and garlic, topped with cheese and baked until golden. A modern twist on the classic.
Endive connects us to Dutch cooking tradition and brings health to the table. Whether you choose the classic stew or modern salads - this green hero of autumn deserves a place on your plate.