Region of Origin
Commodity:
Frisée Blanched
Description & Origin
Frisée (pronounced “free-ZAY”) is a type of chicory, sharing a plant genus with radicchio, Belgian endive, and escarole. It is often referred to as “curly endive,” and it is technically a true endive, along with escarole, unlike Belgian endive, which is another variety of chicory. This cool-weather leafy green is known for its dense head of lacy, frilled leaves. The leaves are dark green, tough, a...
Other Names
Ultra Blanched Frisée, Blonde Frisée, Full Blanched Frisée
Health Benefits & Nutrition
Frisée is a good source of folic acid, vitamin A, and vitamin C. It also contains vitamin K and manganese.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Frisée is traditionally used raw in salads, although it can also be cooked and holds up very well to heat in warm salads. It is perhaps most iconic in the traditional French Salade Lyonnaise, which pairs hardy frisee with a warm lardon dressing and poached egg. The tender, white and yellow inner leaves are the mildest and preferred for salads, but the green outer leaves can also be used, preferably in applications with warm, rich, fat-forward dressings that will help soften their tough texture.
Flavor Pairings
Shallot, Radicchio, Apple, Lemon, Beet, Fennel, Radish, Winter Squash, Pomegranate, Mint, Chive, Pear, Thyme, Walnut, Olive Oil, Balsamic Vinegar, Blue Cheese, Bacon, Salmon
How to Prepare
Thoroughly wash by swishing or soaking in cold water and dry before use. Any remaining dark green outer leaves can be trimmed, but close to 100% of blanched frisée should be usable. Frisée will oxidize when cut, so avoid preparation in advance of use.
How to Store & Use in the Kitchen
Store refrigerated in a sealed container or bag, unwashed and whole. Once trimmed or cut, use as soon as possible.
Fight Food Waste Tips for root to stem cooking
In order to ensure that all frisée is used, consider using it as both a salad green and a garnish across menu items.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
32-36°F
RECOMMENDED TEMP STORAGE ZONE:
32-39°F (Cold Storage)
SUBJECT TO CHILLING INJURY:
No
RELATIVE HUMIDITY:
95-100%
PRODUCES ETHYLENE:
No
SENSITIVE TO ETHYLENE:
Yes-High
ETHYLENE RECOMMENDATIONS
Do not store near ethylene producing items.
Quality Assessment
Blanched frisée should be fresh and free from wilting or decay. While some green leaves are inevitable, the head should consist of a majority of white or light yellow-green leaves.
Important Handling Notes
It is very important that frisée be stored at the proper temperature to avoid a build-up of heat, which can lead to decay.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, blanched frisée may last 2-3 weeks.
