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TASTE • EDIBLE PARTS
Endive sprouts are bitter in taste like the fully grown
endive salad you will find in supermarkets. As sprouts
the taste is just a little more intense. The intensity
match very well with their size as Endive sprouts are
quite small and elegant. Endive form a nice little sprout
with thin leaves.
You can eat the whole sprout. Only the hull need to be
rinsed away just before you eat them as the hulls as
are hard and dull tasting.
The sprouts throw the hulls themselves when they unfold
their leaves after 6-8 days. The empty hulls are easy to
rinse out at the last rinse of the sprouts if you just place
them in a large bowl of water.
Vitamins A, B1, B3, B5, B6, B9, C, E, K
Minerals Potassium, Iron, Calcium, Copper, Zinc,
Magnesium, Phosphorus, Selenium, Sodium
Protein 5% - because sprouts consists of 75% water
SIZE • APPEARANCE
Endive seeds are light brown and 2 mm long. They
seem to dry, even when they have been soaked for
8 hours and the seeds do not visibly swell up as other
The small white sprout does not appear untill 3-4 days
after you have started the cultivation, so be patient with
the little ones. Fully grown they are 10 cm including the
small thin white roots. The leaves and the upper stem
is delicate light green with dark green veins.
RECIPES WITH ENDIVE SPROUTS
Despite the small size Endive sprouts carry a fine taste in
a raw salad. If I want a more penetrating bitter taste, I find
Endive sprouts go well with rocket / arugula salad.
I often use my Endive sprouts in appetizere and as decor
in beautiful salads. Their delicate appearance goes well with
orange colors or other dishes where their green tones can
stand up against the red or orange scale.
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