The taste is of a generic green, light to eat, meaning you can eat as much as you want. You can eat it alone, but here we tend to pait it with potatoes (boiled or baked) and meat.
I did a search earlier, and I got the same thing too, but adding boiled chicory, gave me the ones I ate. In English I know them chicory from barbastathis package, but there are different variations of chicory that you can find depending on were you leave.
From what I found online, what you ate would be referred to as "chicory greens", if we're being specific.
And the white ones, Wikipedia primarily calls "Belgian endive", but then also:
Belgian endive is known in Dutch as witloof or witlof ("white leaf"), indivia in Italy, endivias in Spain, chicory in the UK, as witlof in Australia, endive in France and Canada, and chicon in parts of northern France, in Wallonia and (in French) in Luxembourg.
Regarding Chicory and wild edibles, I found a book called Wild Edible, by Sergei Boutenko, has inside has this test.
I don't think I've ever had chicory. How would you describe it?
The taste is of a generic green, light to eat, meaning you can eat as much as you want. You can eat it alone, but here we tend to pait it with potatoes (boiled or baked) and meat.
A good cold weather variation is making mashed potatoes and adding chopped raw chicory.
Interesting, I only know chicory as these bad boys:
I did a search earlier, and I got the same thing too, but adding boiled chicory, gave me the ones I ate. In English I know them chicory from barbastathis package, but there are different variations of chicory that you can find depending on were you leave.
Yeah, the naming seems to be all over the place.
From what I found online, what you ate would be referred to as "chicory greens", if we're being specific.
And the white ones, Wikipedia primarily calls "Belgian endive", but then also:
https://en.wikipedia.org/wiki/Chicory#Leaf_chicory