A broad-leaved endive cultivar of species Cichorium endivia heirloom endive cultivar of species Cichorium intybus Endive () is a leaf vegetable belonging to the genus Cichorium, which includes several similar, bitter, leafed vegetables. Species include Cichorium endivia (also called endive), Cichorium pumilum (also called wild endive), and Cichorium intybus (also called common chicory). Common chicory includes types such as radicchio, puntarelle, and Belgian endive. There is considerable confusion between Cichorium endivia and Cichorium intybus.
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Common chicory, Cichorium intybus, is a herbaceous perennial plant A perennial plant or simply perennial is a plant that lives more than two years.The Garden Helper. The Difference Between Annual Plants and Perennial Plants in the Garden. Retrieved on 2008-06-22.
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Common chicory is also known as blue daisy, blue dandelion, blue sailors, blue weed, bunk, coffeeweed, cornflower, hendibeh, horseweed, ragged sailors, succory, wild bachelor's buttons, and wild endive (note: "cornflower" is commonly applied to Centaurea cyanus). Common names for varieties of var. foliosum include endive, radicchio, radichetta, Belgian endive, French endive, red endive, sugarloaf, and witloof (or witlof).
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Common chicory (Cichorium intybus) is a somewhat woody, perennial herbaceous plant of the dandelion family Asteraceae, usually with bright blue flowers, rarely white or pink. Many varieties are cultivated for salad leaves, chicons (blanched buds), or roots (var. sativum), which are baked, ground, and used as a coffee substitute and food additive. In the 21st century, inulin, an extract from chicory root, has been used in food manufacturing as a sweetener and source of dietary fiber.
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During alcoholic and malolactic fermentation, the ester can be enzymatically hydrolysed, releasing the two constituents. Caffeic acid is susceptible to chemical oxidation, and subsequent redox reactions involving caffeic acid can contribute to wine browning over time, and the straw-gold color that can develop in some white wines after bottling. Aside from wine, it is abundantly present in raisins. It also occurs in Cichorium intybus (common chicory) and is one of the bioactive components of Echinacea purpurea (Eastern purple coneflower).
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