endive
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Endive field ( Cichorium endivia ) |
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The endive ( Cichorium endivia ) belongs to the genus of the chicory ( Cichorium ) and is a typical late summer salad. It grows in humus-rich soils in a sunny location and has a medium nutrient requirement.
The endive was chosen by the Association for the Preservation of Crop Diversity eV (VEN) as " Vegetable of the Year " 2005 in Germany.
features
The endive is a one to two year old species. When blooming, it reaches heights of growth of 30 to 70 (to 140) centimeters. It does not form closed heads of lettuce, but rather rosettes of relatively thick leaves. The basal leaves are weakly serrated and glabrous. The upper stem leaves are broadly ovate, their base is heart-shaped, encompassing the stem. In some varieties, all the leaves are curled up.
The peduncle is thickened at the top. The heads consist only of ray florets . The fruits, the achenes , are elongated, angular and have no clearly developed pappus . The pappus consists only of short scales with a maximum of a quarter the length of the fruit. Flowering time is from July to October.
The taste is bitter due to the milky juice (bitter substance lactucopicrin ). The thousand grain weight TKG is: 1.3 to 1.6 g, or 1 g = 650 to 750 grain.
The number of chromosomes is 2n = 18 or 36.
Occurrence
Endive is native to the Mediterranean region . Far beyond this area it is cultivated as a lettuce plant. It rarely grows wild in Central Europe. In the Alps, it can still be planted at altitudes of 1500 to 2000 meters.
In Europe, endive lettuce is grown mainly in France, Italy, the Netherlands, Germany and Switzerland.
In Germany, five to eight varieties are common, which are divided into two groups:
- Escarole , escarole , Eskarol , Smooth endive , escarole , Cichorium endivia L. var. Latifolium Lam. , with broad, thick, entire leaves. It is the most durable and best for storage. It forms a large, flattened rosette with almost smooth, unevenly serrated, broad leaves with thick ribs. The head of lettuce is half closed. The outer leaves are green in color, the lettuce heart is lighter, almost yellowish.
- Frisée , curly-leaved endive , Cichorium endivia L. var. Crispum Lam. , is more suitable for fresh needs. The leaves are heavily slit, curled and pinnate. The inner leaves are light green to yellow and more delicate than the outer leaves.
Most suitable for cultivation are neutral, loose, strong soils in a sunny, protected location.
use
Endive is eaten raw as a salad, but endive can also be prepared warm like spinach or Swiss chard . A specialty in the Rhineland is endive with each other . Finely cut endive strips are mixed with fried bacon cubes and onions under mashed potatoes and eaten as a side dish to meat or fish dishes.
The salad is now available almost all year round, especially from May to December. The yellow part of the heart should make up at least a third of the head of lettuce. That makes the goods of higher quality. Wrapped in a damp cloth, this salad will keep for two to three days in the vegetable compartment of the refrigerator. The yellowing can be promoted by excluding light.
| Nutritional value per 100 g of endive | |
|---|---|
| Calorific value | 71 kJ |
| water | 93.79 g |
| protein | 1.25 g |
| carbohydrates | 3.35 g |
| - fiber | 3.1 g |
| fat | 0.2 g |
| Vitamins and minerals | |
| Vitamin A | 108 µg |
| Vitamin B 1 | 0.08 mg |
| Vitamin B 2 | 0.075 mg |
| Vitamin B 3 | 0.4 mg |
| Vitamin B 5 | 0.9 mg |
| Vitamin B 6 | 0.02 mg |
| Vitamin B 9 | 142 µg |
| vitamin C | 6.5 mg |
| Vitamin E. | 0.44 mg |
| Vitamin K 1 | 231 µg |
| Calcium | 52 mg |
| iron | 0.83 mg |
| magnesium | 15 mg |
| sodium | 22 mg |
| phosphorus | 28 mg |
| potassium | 314 mg |
| zinc | 0.79 mg |
| copper | 0.099 mg |
| manganese | 0.420 mg |
| selenium | 0.2 µg |
history
Endive has been cultivated as a salad since ancient times. As a parent plant is Cichorium pumilum Jacq. = Cichorium endivia subsp. divaricatum (Schousb.) PDSell suspected, which is widespread in the whole Mediterranean area . There is evidence of its use in the Roman Empire from around the birth of Christ, where it was called intybus or intubum , and where it was possibly domesticated. According to Pliny , the endive was pickled with salt and vinegar to be eaten cooked later. It was widespread in France. She came to Germany via Burgundy. In the Renaissance period the plant is mentioned again in the herbal books by Hieronymus Bock and (as tame scariol ) Mattioli . Endive seeds in particular were used medicinally.
Use in German-speaking countries in the Middle Ages is uncertain. The endive is mentioned in the Capitulare de villis of Charlemagne , but there was no mention of it until the 12th century. It is mentioned in the 13th century by Albertus Magnus , but he may have seen it on study trips to Italy. Only from the 16th century are there images that clearly demonstrate the use, as well as the presence of both main groups (in Joachim Camerarius ). Leonhart Fuchs already placed them as a "tame" Wegwarte in the kinship of the Wegwarte.
etymology
The specific epithet "endivia" and with it the German name go back to the time of the crusaders . It developed from the Italian endivia via the Greek entybon, probably after the ancient Egyptian tybi = "January". The leaves were already used as winter salad in ancient times.
ingredients
Endive has a relatively high content of minerals (potassium, calcium), and some vitamins, especially folic acid and vitamin A . The fiber content is 15 g / kg, vitamin C is 90 mg / kg. The bitter substance lactucopicrin is said to have a urinary and choletic as well as an appetite stimulating effect. The polysaccharide inulin is beneficial for the intestinal flora and thus strengthens the immune system.
Common names
The other German-language trivial names exist or existed for the endive : Adivie, Antiffien ( Middle High German ), Antifien ( Switzerland , Oberbaden), Antify, Antivi ( Austria ), Bindsalat, Buckele ( Bern ), Enduvie (Middle High German), Frisée ( Swiss German ) , Genszungen, Gennsing, Capuchin beard, Saurüssel and Schiggeren (Bern).
French names for endive and chicory
In French, the endive is called "chicorée" (f.) And the chicory with "endive" (f.)
literature
- Udelgard Körber-Grohne: Useful Plants in Germany from Prehistory to Today . Theiss, Stuttgart 1995 (reprint ISBN 3-933203-40-6 ).
- Siegmund Seybold (Ed.): Schmeil-Fitschen interactive (CD-Rom), Quelle & Meyer, Wiebelsheim 2001/2002, ISBN 3-494-01327-6
Individual evidence
- ↑ Heike Kreutz: Endive also tastes warm , Federal Center for Nutrition, May 29, 2019
- ↑ Brigitte Hoppe. Hieronymus Bock's herbal book. Scientific historical investigation. With a list of all plants in the work, the literary sources of the medicinal indications and the uses of the plants. Hiersemann, Stuttgart 1969, p. 168 f.
- ↑ Jerry Stannard: Identification of the plants, described by Albertus Magnus, 'De vegetabilibus', lib. VI. In: Res publica Litterarum. Volume 2, 1979, pp. 281-318, here: p. 295.
- ^ Friedrich Kluge , Alfred Götze : Etymological dictionary of the German language . 20th ed., Ed. by Walther Mitzka , De Gruyter, Berlin / New York 1967; Reprint (“21st unchanged edition”) ibid 1975, ISBN 3-11-005709-3 , p. 165.
- ↑ Web service of the City of Vienna: Endive salad (Frisée salad) ( Memento from January 5, 2015 in the Internet Archive )
- ↑ Link to the USDA database
- ^ Georg August Pritzel , Carl Jessen : The German folk names of plants. New contribution to the German linguistic treasure. Philipp Cohen, Hannover 1882, page 98. ( online ).
- ^ Pons, online dictionary German / French. Retrieved April 6, 2016 .
Web links
- Thomas Meyer: Data sheet with identification key and photos at Flora-de: Flora von Deutschland (old name of the website: Flowers in Swabia )
- MPI for Plant Breeding ( Memento from May 12, 2011 in the Internet Archive )
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