Endive has three main varieties: Belgian endive, curly endive, and escarole. Belgian endive, available October through April, has spear-shaped leaves that are white to pale yellow-green or sometimes red in color and is used for delicate salads. Curly endive and escarole can be purchased all year round with a peak season from June through October and are used in salads as well as sautés, soups, and pastas. Both have curved green leaves with curly endive being a bit prickly and slightly bitter. Choose endive with tightly packed leaves free of blemishes. Store Belgian endive wrapped in paper towels and sealed in a plastic bag for no more than 2 days in the refrigerator. Curly endive and escarole can be stored for up to 4 days. See also Belgian endive, escarole, and chicory.