Storage
Red endives are best stored in the crisper section of the fridge. Preferably in an open plastic bag. You can keep red chicory in the fridge for 7 to 10 days.

You can also freeze raw chicory. Blanch (heat briefly) the vegetables shortly before freezing. You can then keep the vegetable in the freezer for up to 1 year.

Leftover cooked chicory? You can keep this leftover in a storage container for 2 days in the fridge or 3 months in the freezer.

Side note on freezing: When freezing, red chicory does lose its colour.

How do I know if red chicory is no longer good? The chicory is mouldy or discoloured. You can quickly recognise this decay by smelling, looking carefully or tasting.

Preparing
Make strips (for salad and cooking):
Start at the top tip and cut the stems crosswise into strips. For salad, cut the red endives into about 0.5 centimetres wide. For cooking, slice the endive about 2 centimetres wide. Discard the last piece of stalk. Remove the bitter slices from the hard core.

Whole stumps (for cooking):
Cut a slice off the underside of the stumps. Using a sharp knife, pick out the hard core from underneath as far as possible. Do not remove too much or the stems will fall apart while cooking. Large specimens are better cut in half lengthwise first. They will then cook more quickly. This also makes it easier to cut out the hard core. Red chicory loses its red colour when boiled, as it does when frozen.

Storage times

Raw
Refrigerator: 7-10 days
Fruit bowl: 3-5 days
Deep-freeze (blanch first): 1 year

Cooked
Refrigerator: 2 days
Frozen: 3 months

Preparation time

Cooking: 12 - 15 minutes
Stir-frying: 3 - 5 minutes
Microwave oven: 4 - 7 minutes
Grilling: 8 - 12 minutes
Braising: 15 - 20 minutes
Steaming: 13 - 16 minutes

Cleaning the red leaves

Wash the stalks and beat them dry. Cut off a piece at the bottom.