Chicory / escarole
Most likely native to the Mediteranean region,
chicory and escarole were first used as medicinal plants,
especially by the Romans and the Greeks. In 14th Century France,
they began to be considered food plants.
Chicory, escarole and endive all belong to the same family, the endive having been farm-produced from wild chicory.
 Chicory and Beets Salad |
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- Choose chicory or escarole with pale green ribs and firm, crunchy, very curly and dark green leaves.
- Wash, drain and dry leaves thoroughly. Soaking the leaves in water re-hydrates them and makes them crunchy.
- Use like lettuce or spinach. Escarole and chicory are too bitter to be used alone in a salad and should be mixed with other greens.
- Chicory and escarole can be braised or simmered in soups and casseroles to add flavour.
Chicory and escarole are available year-round in your METRO supermarket.
Very low in energy, chicory and escarole are excellent sources of folic acid, vitamin A and potassium. They also contain vitamin C, zinc, iron, copper and calcium.
Place in a perforated bag or humid cloth, refrigerate for up to one week.