Editing Chicory (section)

==== Leaf chicory ====

===== Wild =====
While edible raw, wild chicory leaves usually have a [[Bitterness (taste)|bitter]] taste, especially the older leaves.<ref>{{Cite book|last=Nyerges|first=Christopher|title=Foraging Washington: Finding, Identifying, and Preparing Edible Wild Foods|publisher=Falcon Guides|year=2017|isbn=978-1-4930-2534-3|location=Guilford, CT|oclc=965922681}}</ref> The flavor is appreciated in certain cuisines, such as in the [[Liguria]]n and [[Apulia]]n regions of [[Italy]] and also in the southern part of India. In Ligurian cuisine, wild chicory leaves are an ingredient of ''[[preboggion]]'' and in the Apulian region, wild chicory leaves are combined with [[fava]] bean puree in the traditional local dish ''fave e cicorie selvatiche''.<ref>{{cite web |author=Kyle Phillips |url=http://italianfood.about.com/od/chickpeaslentils/r/blr1898.htm |title=Fava Bean Puree with Wild Chicory Recipe - Fave e Cicorie Selvatiche |publisher=About.com |access-date=2013-12-16 |archive-url=https://web.archive.org/web/20131115192015/http://italianfood.about.com/od/chickpeaslentils/r/blr1898.htm |archive-date=2013-11-15 |url-status=dead }}</ref> In [[Albania]], the leaves are used as a spinach substitute, mainly served simmered and marinated in olive oil, or as ingredient for fillings of ''[[byrek]]''. In Greece a variety of wild chicory found in [[Crete]] and known as ''stamnagathi (spiny chicory)'' is used as a salad served with olive oil and lemon juice.

By cooking and discarding the water, the bitterness is reduced, after which the chicory leaves may be [[Sautéing|sautéed]] with garlic, [[anchovies]], and other ingredients. In this form, the resulting greens might be combined with [[pasta]]<ref>{{cite web |url=http://dolcevitadiaries.co.uk/2009/05/19/wild-chicory-spaghetti |title=Wild Chicory Spaghetti |publisher=Nudo Italia |work=Dolce Vita Diaries |date=2009-05-19 |access-date=2013-12-16 |archive-url=https://web.archive.org/web/20110113155934/http://dolcevitadiaries.co.uk/2009/05/19/wild-chicory-spaghetti/ |archive-date=2011-01-13 |url-status=usurped }}</ref> or accompany meat dishes.<ref>Jaume Fàbrega, ''El gust d'un poble: els plats més famosos de la cuina catalana''. Llomillo fregit amb xicoires</ref>

===== Cultivated =====
Chicory may be cultivated for its leaves, usually eaten raw as [[salad leaves]]. Cultivated chicory is generally divided into three types, of which there are many varieties:<ref>{{citation|url=http://www.gardenzone.info/crops/index.php?crop=chicory|publisher=Gardenzone.info|year=2004|first1=Frann|last1=Leach|title=Organic Gardening: How to grow organic Chicory|access-date=2008-08-10|archive-url=https://web.archive.org/web/20110721202446/http://www.gardenzone.info/crops/index.php?crop=chicory|archive-date=2011-07-21|url-status=dead}}</ref>

* '''[[Radicchio]]''' usually has variegated red or red and green leaves. Some only refer to the white-veined red-leaved type as radicchio, also known as red endive and red chicory. It has a bitter and spicy taste, which mellows when it is grilled or roasted. It can also be used to add color and zest to salads. It is largely used in Italy in different varieties, the most famous being the ones from [[Treviso]] (known as ''radicchio rosso di Treviso''),<ref>{{citation|url=http://www.radicchioditreviso.it/cms/index.php?option=com_content&view=article&id=12&Itemid=22|publisher=Consorzio Tutela Radicchio Rosso di Treviso e Variegato di Castelfranco IGP|title=Radicchio Rosso di Treviso IGP - Tardivo (Red Radicchio of Treviso - Late harvest)|language=it|access-date=2013-08-25|url-status=dead|archive-url=https://web.archive.org/web/20140204043947/http://www.radicchioditreviso.it/cms/index.php?option=com_content&view=article&id=12&Itemid=22|archive-date=2014-02-04}}</ref><ref>{{citation|url=http://italianfood.about.com/library/rec/blr0094.htm|title=Radicchio Rosso: The Marvel from Treviso|publisher=About.com|access-date=2013-08-25|archive-date=2016-01-04|archive-url=https://web.archive.org/web/20160104171524/http://italianfood.about.com/library/rec/blr0094.htm|url-status=dead}}</ref> from [[Verona]] (''radicchio di Verona''), and [[Chioggia]] (''radicchio di Chioggia''), which are classified as an [[Geographical indications and traditional specialities in the European Union|IGP]].<ref>{{citation |title=Radicchio di Verona IGP |date=2 February 2009 |url=http://www.trevenezie.it/it/radicchio-di-verona-igp/ |archive-url=https://web.archive.org/web/20140223144631/http://www.trevenezie.it/it/radicchio-di-verona-igp/ |publisher=TreVenezie |language=it |access-date=2022-07-11 |archive-date=2014-02-23}}</ref>{{What|reason=This acronym isn't included on the linked page|date=July 2022}} It is also common in Greece, where it is known as ''radiki'' and mainly boiled in salads, and is used in pies.{{citation needed|date=May 2020}}

[[File:Witlof en wortel.jpg|upright|thumb|Witloof, Belgian endive]]

*'''[[Belgian endive]]''' is known in [[Dutch language|Dutch]] as {{Lang|nl|witloof}} or {{Lang|nl|witlof}} ("white leaf"), ''{{Lang|it|indivia}}'' in Italy, {{Lang|es|endivias}} in Spain, chicory in the UK, as witlof in [[Australia]], ''endive'' in France and Canada, and ''{{Lang|fr|chicon}}'' in parts of northern France, in [[Wallonia]] and (in French) in [[Luxembourg]].<ref>{{Cite web |last=Yeoman |first=Andrew |date=1 March 2001 |title=Belgian Endives |url=https://www.bcliving.ca/belgian-endives |access-date=21 September 2022 |website=BCLiving}}</ref> It has a small head of cream-colored, bitter leaves. The harvested root is allowed to sprout indoors in the absence of sunlight, which prevents the leaves from turning green and opening up ([[etiolation]]). It is often sold wrapped in blue paper to protect it from light, so as to preserve its pale color and delicate flavor. The smooth, creamy white leaves may be served stuffed, baked, boiled, cut, or cooked in a milk sauce, or simply cut raw. The tender leaves are slightly bitter; the whiter the leaf, the less bitter the taste. The harder inner part of the stem at the bottom of the head can be cut out before cooking to prevent bitterness. Belgium exports ''chicon/witloof'' to over 40 countries. The technique for growing these  [[Blanching (horticulture)|blanched]] endives was accidentally discovered in the 1850s at the [[Botanical Garden of Brussels]] in [[Saint-Josse-ten-Noode]], Belgium.<ref>{{cite web|url=http://www.foodmuseum.com/endive.html |title=Belgian endive- Cichorium intybus |publisher=The Food Museum |archive-url=https://web.archive.org/web/20050729081033/http://www.foodmuseum.com/endive.html |archive-date=2005-07-29}}</ref> Today France is the largest producer of endive.<ref>{{cite web|title=About|url=http://www.frenchvegetables.com/about|publisher=Frenchvegetables.com|url-status=usurped|archive-url=https://web.archive.org/web/20130116115552/http://www.frenchvegetables.com/about/|archive-date=2013-01-16}}</ref>

*'''[[puntarelle|Catalogna chicory]]''' (''Cichorium intybus var. foliosum''), also known as ''puntarelle'', includes a whole subfamily (some varieties from Belgian endive and some from radicchio)<ref>{{citation| publisher= PROJECTFOODLAB| date=March 17, 2011|access-date=2013-08-25|title = Cicoria Asparago o Catalogna - Long-stemmed Italian Chicory| url =http://projectfoodlab.typepad.com/projectfoodlab-italy/2011/03/cicoria-asparago-o-catalogna-long-stemmed-italian-chicory.html}}</ref> of chicory and is used throughout Italy.

Although leaf chicory is often called "endive", true endive (''[[Cichorium endivia]]'') is a different species in the same genus, distinct from Belgian endive.<ref>{{cite web |title=Endive, Chicory and Witloof |url=http://plantanswers.tamu.edu/vegetables/endive.html |access-date=2013-12-16 |work=Aggie Horticulture |publisher=Texas AgriLife Extension Service, Texas A&M System}}</ref>