Endive is a good source of vitamins and minerals, such as vitamin K, vitamin A, and folate. Over the past couple of years, endive has increased in popularity among chefs and consumers. The slightly bitter and nutty leaves have a high nutritional value and are an excellent source of kaempferol, which is rich in antioxidants.

Endive can be eaten raw or cooked and is a versatile ingredient in cooking. It can be used in salads, sandwiches, soups, and stews, and it can be grilled or roasted to bring out its natural sweetness.