Curly endive

Gourmet bitter leaf; mixed salads and French cuisine.

Ecuadorian curly endive (Cichorium endivia var. crispum) is grown with blanching to whiten the heart and soften bitterness. Curly leaves, light green color, and crisp texture. Exported in 4–6 kg boxes with cold chain for European autumn and winter markets.

Origin

Cotopaxi & Imbabura, Ecuador

Harvest season

June – February

Export specifications

Caliber 300–400 g/head · 5 kg box · Cold 0–2 °C · 10–14 day shelf life