endive

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en·dive / ˈenˌdīv; ˈänˌdēv/ • n. 1. an edible Mediterranean plant (Cichorium endivia) of the daisy family whose bitter leaves may be blanched and used in salads. 2. (also Belgian endive) a young, typically blanched chicory plant, eaten as a cooked vegetable or in salads.

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endive Curly serrated green leaves of Cichorium endivia. Called chicory in the USA and chicorée frisée in France. A 50‐g portion is a source of vitamin A (1000 μg carotene); it supplies 5 kcal (20 kJ), but little vitamin C. There is also broad‐leaved Batavian endive which resembles lettuce.

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endive Leafy, annual or biennial plant widely cultivated for its sharp-flavoured leaves. There are two main types: curly chicory (escarole), with slender, wavy-edged leaves and a variety with broad, flat leaves. Family Asteraceae/Compositae.

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endive XV. — (O)F. — late L. endivia — medGr. éntubi(o)n, f. éntubon — L. intibum, intubus.

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endiveforgive, give, live, misgive, outlive, shiv, sieve, spiv, Viv •endive • gerundive • olive

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endive See CICHORIUM.