Endive, an annual or biennial herb related to chicory and dandelion. It was grown in ancient Egypt, Greece, and Rome, and was introduced into the British Isles about 1548. It is cultivated throughout Europe and the United States for its rosette of leaves, used in salads. In cultivation, endive leaves are sometimes tied together in such a way that light cannot strike them. This causes the leaves to become blanched (turn white), removing the bitter taste of the green leaf. There are two main varieties: one with narrow, curled leaves; the other with broad, ragged leaves. The broad-leaved variety is also called escarole.

Endive is Cichorium endivia of the composite family, Compositae.

EndiveEndive is a leafy vegetable related to chicory.