Also called Escarole, resembles a lettuce head. An old variety dating back to the 1860s; however, the first American reference to this vegetable comes from an 1806 cookbook. A member of the chicory family, most likely originated in Egypt or the Mediterranean region. By 1200 AD, many varieties of endive were known throughout Europe. Endive still thrives in the gardens and kitchens of Mediterranean countries, where it often makes a tasty addition to dishes.