Endive and escarole grow best in the cool weather of spring and fall. Endive and escarole are different forms of the same plant. Escarole is broad leaved with smooth margins and a mild flavor. Endive has frilly cut leaves and a bitter flavor. Planting for fall and winter harvest may be the best course unless…
Endive
How to Harvest and Store Endive and Escarole
Harvest endive and escarole almost any time during growth—when leaves are just 2 to 3 inches long or after a head forms and is firm to the touch. Endive and escarole matures 50 to 70 days after sowing. Endive is also called curly endive and frisee—it has frilly or ruffled leaves. Escarole is also called…
How to Grow Endive and Escarole
Curly or curled endive and escarole are cool-weather vegetables; they are varieties of the same plant. Curly endive has curled, ruffled leaves and escarole has smooth leaves. Curly endive is sometimes called frisee. Sow endive or escarole seed in the garden as early as 4 to 6 weeks before the average date of the last…
Curly Endive and Escarole: Kitchen Basics
Curly endive and escarole are both chicories of the same species. Their botanical names are the same: Cichorium endiva. Curly endive has narrow, finely cut, curly leaves. Escarole has smooth, rounded, broad leaves. These two slightly bitter tasting leafy greens can be eaten raw in winter or spring salads or added to soups where their…
Belgian Endive: Kitchen Basics
The winter vegetable with closely wrapped creamy white leaves that forms a firm elongated, spear-shaped heart is endive. But you may also know it by the name Belgian endive, French endive, witloof, chicory, and witloof chicory. This slightly pungent leaf vegetable that is often added raw to winter salads or braised and served with a…