En-dive or On-deev?
I sheepishly admit that I always thought either pronunciation was correct. In fact, I thought only those know-it-all-types who speak with their pinkies held high in the air actually refer to this distinctive member of the chicory family as “on-deev.”
How wrong I was, as Rodger Helwig, so kindly set me straight by telling me there is a difference after all. Helwig is the spokesperson for California Vegetable Specialties of Rio Vista, Calif., the only producer of endives in the United States. It sells more than 4 million pounds of red and white endives each year.
The elongated Belgian endive with its slender, smooth leaves packed tightly together, and which is grown in the dark, is pronounced “on-deev.” Because it hails originally from Belgium, it is pronounced the French way. On the other hand, curly endive with disheveled, wild leaves, and which grows in light, is pronounced “en-dive.”
It’s not surprising that there’s only one producer of endive in this country, given how difficult it is to grow. Indeed, it must undergo two growth phases before it is ready for market. In the first phase, the endives are in the ground outdoors for 150 days, where it grows from seed to root. Next, the top of the plants are lopped off, the roots dug up, then placed in cold storage to enter a dormant phase. Then, the roots are removed from cold storage for their second growth, which is done hydroponically and takes place in a dark, cool and humid room. They are left to grow for about 28 days before they are dug up for market. Because of this process, endives are available year-round in this country.
Helwig is hoping more Americans will discover the versatility, and wonderful crisp, nutty, slightly bitter taste of endive. Europeans love the stuff, consuming 13 to 15 pounds per person a year, he says. Americans, though, eat merely an ounce a year.
