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As part of the chicory family, endives and escaroles are grown much the same. Cool temperatures are best, and they are often a 'two-season' crop for spring and fall. Plant after frost, when the soil is beginning to warm (about 55-75 F), 1/8 inch deep and loosely covered. Endives are the 'frisee' or curly types with thin, deeply segmented leaves, often used fresh in salads. Escaroles have broad thick leaves, most often braised. Many will 'self-blanch' as they have dense growth, or you can cover or tie up three days before harvest to blanch to enhance their flavor.