Below is a list of all known varieties for Endive. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Belgian Endive (Witloof) | A small, tightly furled head grown in the dark to keep it pale and mildly bitter; prized for use in salads and appetizers. |
| Broad-Leaf Endive | A general term for escarole-type endives with wider, less-frilled leaves and a milder flavor. |
| Castelfranco Radicchio | A beautiful, loose-head radicchio with creamy white leaves speckled with red and pink spots; known for its milder flavor. |
| Dandelion Chicory | A variety of chicory grown for its long, thin leaves, which are used as a milder, less bitter substitute for true dandelion greens. |
| Dandelion Greens (Cultivated) | Leaves from specific dandelion cultivars grown for culinary use; less bitter than wild dandelions and used in salads or cooked. |
| Escarole (Endive) | A variety with broad, pale green leaves that are less bitter than other endives, commonly used in Italian cooking. |
| Escarole Endive | A variety with broad, pale green leaves that are less bitter than other endives; commonly used cooked, in soups, and in Italian cooking. |
| Frisée Endive (Curly) | A variety with finely cut, curly, pale green leaves; provides texture and mild bitterness to gourmet salads. |
| Green Curled Endive | A standard, large, loose-head endive with deeply fringed and curled outer leaves; more bitter than Frisée. |
| Pak Choy | Bok choy, pak choi or pok choi is a type of Chinese cabbage cultivated as a leaf vegetable to be used as food. Varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. Its flavor is described as being between spinach and water chestnuts but slightly sweeter, with a mildly peppery undertone. The green leaves have a stronger flavor than the white bulb. |
| Puntarelle (Cicoria di Catalogna) | A sharp-flavored Italian chicory whose tender inner shoots are separated and often served raw in a classic dressing. |
| Radicchio (General) | A heading chicory with red and white leaves, used primarily in salads for its bitterness and color. |
| Red Belgian Endive | A variety of Belgian Endive with reddish-purple tips; slightly sweeter and more decorative than the white variety. |
| Sugarloaf Endive (Pan di Zucchero) | A mild, upright-growing chicory with a loaf-like shape, often used as a winter salad green. |
| Treviso Radicchio (Tardivo) | A long, slender, red radicchio with white ribs; prized for its slightly sweet flavor when grilled or roasted. |
| Verona Radicchio | A tightly headed, small, dark red radicchio with a bitter, robust flavor; often cooked. |