danh từ
(thực vật học) rau diếp quănDefinition of endive
endivenoun
rau diếp xoăn
/ˈendaɪv//ˈendaɪv/The origin of the word "endive" can be traced back to ancient Rome, where the vegetable was known as "cichorea." This name was coined due to its connection to the genus Cichorium, which also includes the chicory plant. The word "endive" comes from the Middle French word "endive," which initially referred to a type of leafy chicory with a light yellow or white head. Over time, the term "endive" began to be used more broadly to describe a range of closely related chicory varieties, including Belgian endive and frisée. Belgian endive, in particular, has an interesting origin story. It was first cultivated in the lowlands of Belgium and France during the 19th century, when farmers discovered that by delaying the harvest of chicory roots and forcing new growth, they could produce a more tender and palatable vegetable with a distinct buttery taste. This process, known as blanching, is still used today to commercially produce Belgian endive. In summary, the word "endive" has its roots in ancient Roman botany and has evolved over time to describe a specific type of chicory that is blanched to produce a unique and delicious vegetable.
Summary danh từ
(thực vật học) rau diếp quăn
danh từ(thực vật học) rau diếp quănnamespace
a plant with green curly leaves that are eaten raw as a vegetable
một loại cây có lá xoăn màu xanh được ăn sống như một loại rau
a small pale green plant with bitter leaves that are eaten raw or cooked as a vegetable. The root can be dried and used with or instead of coffee.
một loại cây nhỏ màu xanh nhạt có lá đắng, ăn sống hoặc nấu chín như một loại rau. Rễ có thể được phơi khô và dùng với hoặc thay cho cà phê.