California/Belgian Endive Isn’t One Thing…It’s Everything

“Flavor and versatility” are key words, plus “high nutrition”…high minerals, low sodium and one calorie per leaf! The tangy, deep, well-rounded flavor is unmatched by any other endive. The flavor changes subtly when endive is steamed, stewed, broiled or baked.

Genuine Californian/Belgian Endive ranks with the great wines, truffles, caviar and the best saffron. It is the very best of its class. The tangy flavor is an elegant counterpoint to any topping Fillings like salmon, caviar, seafoods, cheeses, and specialty dips are perfect patron pleasers.

Cooked, its distinctly muted Genuine Californian/Belgian Endive flavor adds subtle touches. Perfect for “Soupe de Bruxelles”- and other cream or meat soups. Popular in meat based soup and stews, too! Genuine Endive is deeply rooted in Belgian history. These tangy, tender and delicious white vegetables were actually discovered there in 1830. Today, endive’s fame and versatility has spread worldwide. . .as more and more cooks and chefs turn to Californian/Belgium endive for the most flavorful, hardiest, tastiest endive in the world, and the only source for the very best quality endive.

Today, more and more Americans are discovering that their first taste of Californian/Belgian endive is an unexpected pleasure and tangy sophisticated flavor is a lasting pleasure to return to time and again. No wonder Genuine Belgian Endive is truly a gift to the world.

California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111 Fax 707-374-2063


1 Response to “California/Belgian Endive Isn’t One Thing…It’s Everything”

  1. 1 Tony Brownwood July 24, 2012 at 7:59 am

    I love to eat seafoods because they are very tasty. Seafoods are also very rich in iodine and other salt minerals that you can only get on the sea. ““:`

    Enjoy your weekend!“>

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