Belgian Endive is part of the Chicory family, which includes curly endive, escarole, and radicchio. It is a nice addition in salads, and if you separate the leaves, they are great for use in dips and spreads. You can also slowly cook Belgian Endive over very low heat for the very popular braised Belgian Endive. It’s important to know that it’s grown in the dark - that’s correct. That’s why the leaves are yellow. When endive is exposed to light, the leaves turn green and typically form a more bitter taste. Once you have your Belgian Endive at home, it’s best to wrap it in a damp paper towel (which keeps the leaves tightly bunched) and store it in a cool dark place.