The endive (Cichorium endivia), the source of escarole and frisée.
Either of two plants of the Asteraceae family.
The common chicory (Cichorium intybus), the source of Belgian endive, radicchio, and sugarloaf.
A coffee substitute made from the roasted roots of the common chicory, sometimes used as a cheap adulterant in real coffee.
A subspecies or variety of broad-leaved endive (Cichorium endivia subsp. endivia, syn. Cichorium endivia var. latifolium), which is eaten as a vegetable.