Endive should be clean and fresh with well -colored leaves. Avoid product that appears wilted, discolored, or decayed. Russet/brown spotting: Endive are sensitive to ethylene; exposure to the gas may cause russet or brown spotting. To prevent damage from ethylene, keep endive away from ethylene producing fruits and ripening rooms. Wilting: Endive are susceptible to wilting if stored in an area with low humidity. Storing endive in an area with high air circulation or strong drafts may also promote wilting. For best quality endive, maintain a humidity level of 90-98%, and keep away from drafts. Leaf breakdown; deterioration: Storing endive in a warm area may promote product deterioration. Rough handling and excessive water sprinkling may also contribute to leaf breakdown. For best quality, maintain storage temperature of 32-36 degrees F. Handle endive with care and water sprinkle lightly. Dried out, translucent leaves: This is an indication of freeze damage. To prevent freeze damage, do not store below 31 degrees F.
A member of the chicory family that includes radicchio, frisee, dandelion and escarole, In addition to their uses in salads, endive can be grilled, seared, and braised. In fact, a degree of their characteristic bitterness turns to sweetness when cooked.