ENDIVE (PREORDER)

~10lbs Endive aka "Belgian Endive", "Dutch Witlof", "Witloof Chicory", "Chicon", "Fa-Guo-Sheng-Cai", "法國生菜" Endive is a small, cylindrical head of lettuce with white leaves and pale yellow tips that are tightly packed and feature slightly curly edges. It has a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness. Common application includes braising, baking, or roasting. Endive is a popular vegetable in northern European countries, where it is available year-round. Handling Tip Selection Endive with a milky-white appearance and a light yellow tinge on the leaf tips. Leaves are tightly close and overlap each other. Leaves should not curl back or wilt. Storage Endive should be stored in the dark at 32°F (0°C) with a relative humidity of ninety-five to a hundred percent and no mist. The typical shelf life is two to four weeks, which reduces with higher temperatures. Shelf life is two to four weeks at 36°F (2°C), one to two weeks at 41°F (5°C), and less than a week at 59°F (15°C). Leaf greening increases with increasing temperature and the presence of light. Development of green color leaf for endive is a quality defect. Endive is sensitive to ethylene, a naturally occurring gas that regulates ripening. Endive should not be stored with high ethylene-producing products to extend shelf life and avoid russet spotting. Endive produces a very low level of ethylene. Endive is not sensitive to chilling injury and should be stored as cold as possible without freezing. The freezing point for the endive is 31°F (-0.5°C).