The blog of cooking-ez.com

Cleaning endives


Cleaning endives
If you buy your endives elsewhere than in supermarkets, and in this case the best is of course from a market gardener, he or she is the one who planted and harvested them, in this case you will have endives full of earth or sand, depending on where they were grown, which is normal and reassuring, we know where they come from.

How to wash/clean them efficiently? That's what we'll see in this post.
16K 18 4.6
Grade this page:

Last modified on: March 24th 2020

Keywords for this post:EndivesCleaningSoilSandAdvice
Cleaning endives
When it comes to cleaning, the classic way is to cut the base, then remove the leaves from around the endive, until you have a very clean vegetable. Classic, but not great, the loss is important, especially if the endive comes from the sand, you have to remove a lot of leaves (too many), to have one ready to be used in a recipe.

Can we do better?

Yes, it is better to wash it in fact, before trimming it, but this washing should not be done like for another vegetable, by soaking them in water for example. On the contrary, on the one hand they get waterlogged if you do that, but on the other hand a small part of the sand that was on the turn will end up in the endive, and when tasted it will crunch under the tooth very unpleasantly.

No, here's the thing, in fact it's better to proceed like this: Run a trickle of warm water from the tap, and put the endive underneath one by one, with the head down, like this:

nettoyage endives




This way, the sand goes into the sink, the endive does not get waterlogged, and the peeling after drying with a cloth, will consist in removing 1 or 2 leaves from the turn, not more, or even none.

You will note that on the photographs they are red endives, with the season alas even shorter, but which are less bitter than the yellow ones, and of a superb esthetics which make it possible, inter alia, to make a little of decoration in your receipts/plates at little expenses.

One last point about the plastic endive from the supermarket, you have probably noticed that they are absolutely clean, not a grain of sand or dirt. Is it normal knowing that it comes from the earth or sand? To look like this on the shelves, you have to imagine that they must have received a shock treatment, probably not neutral, which have scoured them, or even more. In short, trust your local grower who plants locally.


To sum up: Wash your endives under a trickle of warm water, upside down, before drying them and trimming them.


Back to top of page

Lasts posts
How easy is it to chop herbs?
How easy is it to chop herbs?
Whenever you have fresh herbs - parsley, chervil, coriander, mint, etc. - to incorporate into a recipe, we tell you to chop them up. In this case, "chopping" means separating the leaves from the stems, keeping only the leaves, and chopping them more or less finely. It's not very complicated,...
1,0105 September 12th 2023
The softness of sandwich bread
The softness of sandwich bread
You're probably familiar with what's known in France as "pain de mie", a very white, molded and rather soft bread, widely used in cooking, particularly for croque-monsieur. Let's find out what it's all about.
1,154 September 5th 2023
Cooking cauliflower
Cooking cauliflower
Dramatic observation: cauliflower when cooked has a bad reputation ("it doesn't smell good!" and the like), and yet it's an excellent vegetable, very Breton, that deserves to be treated well, to give the best of itself.
1,4505 August 29th 2023
The 3 secrets of Parisian flan
The 3 secrets of Parisian flan
A flan Parisien, or boulanger, is a simple yet delicious cake. A cream, a mixture of milk, eggs and sugar, is poured into a raw pastry base and baked in the oven until the pastry and cream are cooked. This is the simplest version of the recipe, probably the original one, but nowadays the cream...
2,6995 July 21th 2023
Vitamin C against blackening
Vitamin C against blackening
You've probably heard of this tip: to prevent fruit or vegetables from turning brown or black, simply add or sprinkle lemon juice over them. It's very effective, but why does lemon juice have this effect?
1,957 15 July 14th 2023
Other pages you may also like
The baker always gild twice
The baker always gild twice
I've already told you about gilding, the beaten whole egg that is spread with a brush on anything that needs to brown in the oven: puff pastry, pastries, etc. and that professionals use a lot, I'm going to come back to this to clarify a bit how to do it, and give you a professional tip.
24K4.3 June 9th 2019
The so-called "nervous" meats
The so-called "nervous" meats
You've probably heard this before, we're talking about "nervous" meat, or meat with nerves, to describe what is indicated by the blue arrow on the left. This is a piece of beef, and what we call a nerve is not a nerve, it is in fact collagen (chemists sometimes call it a "collagen sink"), a...
17K4.6 April 16th 2021
The golden-brown finish on puff pastry
The golden-brown finish on puff pastry
Let's take a look at the tricky matter of producing puff pastry with an attractive, golden-brown finish. French pastry chefs call this "dorure" (literally, "gilding"). Behind this quirky term there lurks a real problem (and the solution): when using puff pastry (pâte feuilletée) for a pie, or...
37K 24.7 February 8th 2018
Egg yolks and caster sugar
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.
68K 24.4 February 15th 2018
Candied fruits: don't get ripped off
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.
48K 24.2 June 21th 2017
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page