What Exactly Is the Chicory Family?
Though many people mistake them for types of lettuce, the plants most commonly called "bitter lettuce" belong to the chicory genus, Cichorium. The key to understanding them is to recognize that while they're all related to the classic mild lettuce (Lactuca sativa), their flavors, appearances, and culinary uses are quite distinct. This family, often characterized by a pleasant bitterness, includes several well-known varieties that can elevate your culinary creations.
The bitterness in these greens comes from a natural compound called lactucarium, which is a milky sap found in their leaves and stems. This compound serves as a defense mechanism for the plant, but in culinary applications, it provides a welcome depth of flavor that contrasts beautifully with other ingredients. While true lettuce can also become bitter, especially when it 'bolts' or gets stressed by heat, the chicory family's bitterness is a desired and consistent characteristic.
Radicchio: The Colorful Contender
Radicchio is perhaps the most visually striking of the bitter greens, with its vibrant, reddish-purple leaves and crisp white veins. The most common variety is the round, tight-headed Chioggia type, but others like the elongated Treviso also exist. Known for a robust, bittersweet taste, radicchio mellows beautifully when cooked, such as by grilling or roasting.
Culinary Uses for Radicchio
- Raw Salads: Adds a peppery, crunchy element to mixed green salads. The bitterness pairs well with sweet dressings, nuts, and cheeses like Gorgonzola.
- Grilled or Roasted: Roasting wedges with olive oil and balsamic vinegar brings out a sweeter, more mellow flavor.
- Pasta and Risotto: Incorporating chopped radicchio into warm pasta or risotto dishes adds a lovely color and flavor dimension.
Endive: The Versatile Vessel
The term "endive" can cause some confusion, as it refers to a few different varieties. The most common are Belgian endive and the frilly-leaved frisée, both prized for their crisp texture and distinct flavor.
- Belgian Endive: These small, tightly packed, torpedo-shaped heads have pale yellow-green tips and white stalks. They have a delicate, slightly bitter flavor and are famously used as edible "boats" for appetizers.
- Frisée (Curly Endive): This variety forms a bushy head of curly, lacy leaves with a green exterior and a paler, yellow-white interior. The bitterness is more pronounced in the darker outer leaves, providing great texture and flavor for salads.
Escarole: The Milder Cousin
Escarole is a broad-leafed endive that looks more like a loose-leaf lettuce. It has a milder, less assertive bitterness than radicchio or frisée, making it a great entry point into the chicory world. Its sturdy leaves hold up well to cooking and can be used in a variety of dishes.
Common Escarole Applications
- Sautéed or Braised: Cooks down beautifully with garlic and olive oil, or in soups like the classic Italian Wedding Soup.
- Mixed Salads: Provides a pleasant, slightly bitter contrast to milder greens.
Comparison Table: Chicory Varieties
| Feature | Radicchio | Endive (Belgian) | Escarole | Frisée (Curly Endive) |
|---|---|---|---|---|
| Appearance | Reddish-purple head with white veins | Small, white-to-pale-yellow heads | Broad, curly, loose-leafed head | Bushy head of frizzy, narrow leaves |
| Flavor Profile | Robust, peppery, bittersweet | Delicate, mildly bitter, crisp | Mildest bitterness, slightly nutty | Noticeably bitter, especially outer leaves |
| Texture | Crunchy, firm leaves | Crisp, tightly packed leaves | Tender, sturdy leaves | Frizzy, lacy, and delicate |
| Best Used | Raw in salads, grilled, or roasted | Raw as appetizer boats or braised | Sautéed, in soups, or in mixed salads | Raw in salads, pairs with rich ingredients |
| Cooking Effect | Bitterness mellows | Bitterness mellows | Bitterness mellows | Use raw for texture and bite |
How to Reduce Bitterness in Chicory Greens
While the bitterness in chicory is often desirable, it can sometimes be overpowering for some palates. Fortunately, there are several methods to temper the flavor:
- Soak in Cold Water: For very bitter varieties like radicchio or dandelion greens, soaking the leaves in a bowl of ice-cold water for up to an hour can help draw out some of the bitter compounds.
- Cook Them: Heating greens like escarole and radicchio causes their bitterness to mellow significantly, leaving a more subtle, earthy flavor.
- Pair with Sweet or Rich Ingredients: The contrast of bitter and sweet or fatty flavors creates a balanced, harmonious dish. Try adding ingredients like fruits (oranges, pears), toasted nuts, creamy cheeses, or rich vinaigrettes to your salad.
- Harvest Younger: Younger chicory leaves are generally less bitter than mature leaves. Choosing smaller, younger greens can offer a milder experience.
Conclusion: More Than Just 'Bitter Lettuce'
What is a bitter lettuce called is a question with a complex and flavorful answer. It's not a single plant, but a diverse family of chicories, each with its own unique characteristics. By understanding the differences between varieties like radicchio, endive, escarole, and frisée, you can expand your culinary horizons beyond basic salad greens. Whether you're a seasoned chef or a home cook looking to add more depth to your meals, these versatile vegetables offer a world of texture, color, and flavor to explore. Don't be intimidated by the bitterness; it's a feature, not a flaw, that unlocks exciting new possibilities in the kitchen. For more information on culinary uses for these and other greens, check out The Spruce Eats's comprehensive guide on salad greens.
