Botanically known as Cichorium endivia, the curly endive is a member of the chicory genus. The loose curly leaves stem from the head at the base which is composed of off-white leaves. Thought to have originated in the Mediterranean region, Though the outer leaves may have a slightly bitter taste, the inner part of the curly endive will have a subtle sweetness with frail texture. Curly endive has significant amounts of vitamin A, C & K, potassium, phosphorus and dietary fibres. The earthy and strong flavours and textures of curly endive will be enjoyed raw or cooked. A generous helping of endive leaves in salad preparations will give a crunchy and voluminous edge to the mix. Alternatively, you can also prepare a variety of soups etc with the leaves of endive greens since the leaves are relatively strong enough to stand the heat in food preparations.