european visitors

the entire chicory plant is edible. it is native to the old world but naturalized in north america. the french love it. curly endive, frisée, escarole, radicchio, puntarelle, and belgian endive are all forms of common chicory. it’s loaded with vitamins and minerals. my favorite was to eat belgian endive is by pulling the leaves apart to make little individual boats, and filling them with crumbled gorgonzola and candied walnuts, and then sprinkled with a vinaigrette made with either banyuls (preferred) or balsamic vinegar. oh my! sweet. salty, tangy, and bitter, all in one mouthful. absolutely perfect. like these periwinkle blue flowers. perfection x 2.

common chicory (Cichorium intybus)