In the culinary arts, the word Endive is used to refer to the leafy part of any of a variety of plants in the chicory family.
Endive, or curly endive, has curly green leaves and a flavor that can be somewhat bitter, with the bitterness more intense in the leaves that are a darker shade of green.
Curly endive is sometimes called frisée or chicory. Broad-leafed endive is sometimes called escarole.
The word Endive is also sometimes used to refer to Belgian endive, which is a related vegetable but not the same. Belgian endive is a small, cylindrical head of lettuce with pale yellow leaves with slightly curly edges. A red-hued variety of Belgian endive is known as red endive or radicchio.
Belgian endive is sometimes used in salads and can also be braised. Curly or broad-leafed endive are also widely used in salads.