Cichorium endivia Latifolium Group (Common names)

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See also:

Cichorium endivia Crispum Group (Common names)

Cichorium intybus Witloof Group (Common names)

Names in common use

  • English: endive, broad-leaved endive
  • German: breitblättrige Endivie, Eskariol
  • Dutch: andijvie, breedblad andijvie
  • Swedish: sydcikoria
  • Danish:
  • Norwegian:
  • Icelandic:

  • French: scarole, chicorée scarole, "endive vraie"
  • Italian: indivia, endivia, scarola
  • Spanish: escarola, endibia
  • Catalan: escarola
  • Portuguese: escarola
  • Romanian:

  • Russian: эндивий
  • Polish: endywia, endywia eskariola
  • Czech: čekanka listová
  • Slovak:
  • Bulgarian:
  • Croatian: endivija
  • Serb:
  • Slovenian:
  • Macedonian:

  • Latvian:
  • Lithuanian:
  • Albanian:
  • Greek: αντίδι - andidhi
  • Turkish: hindiba
  • Maltese:
  • Hungarian: endívia, endíviasaláta
  • Finnish: endiivi
  • Estonian:

Sources and commentaries

  • A primitive form is chicorée blanche (French) or Schnittendivie (German). It is no longer grown.
  • As can be seen, in many languages, endive and its cognates designate this particular crop. When the Brussels chicory was created (in the early 20th century), the name endive was given to it in Paris, and hence to France and to part of Europe. In French, old books used for a while to distinguish scarole as being "endive vraie" (true endive), "true" meaning here that it was no longer the popular use of the term.
  • French
    • French usage makes a clear cut difference between scarole (with broad leaves) and chicorée frisée (with dissected leaves). Both are used as salads, but in different recipes. In other countries and languages, the distinction is not as clear, and chicorée frisée is perceived as being only a subtype of scarole (if known !), bearing the same name.