On Food and Cooking

Loose-leaf varieties: open cluster of leaves
Butter varieties: open cluster of soft,
tender leaves, small midribs
Batavian varieties: semi-open cluster of
crisp, dense leaves
Cos, Romaine varieties: loose head of
elongated large leaves, prominent midribs
Crisphead varieties: large, tightly
wrapped heads of brittle, crunchy leaves
Cichorium intybus: bitter chicories
Chicory: open cluster of prominent
stems and leaves
Belgian “endive,” witloof: tight
elongated head of blanched crisp leaves
Radicchio: tight round to elongated
head of red leaves
Puntarelle: open cluster of prominent
narrow stems and leaves
Cichorium endivia: bitter endives
Curly endive: open cluster of curly
leaves
Frisée: open cluster of finely cut, frizzy