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Large, broad-leaved endive with smooth, slightly bitter leaves and a pale, tender heart. A staple of Italian-American cuisine — used in endless soup, sautéed with olive oil and garlic, or served warm with anchovies. Milder than curly endive and easier to grow.
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Sow in late summer for fall harvest — heat causes bitterness. Blanch inner leaves by gathering outer leaves over the heart for 2 weeks before harvest. Excellent cut-and-come-again crop. One of the last greens standing in the fall garden — very cold-hardy.
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Escarole (Fleuriere) grows across 13 USDA hardiness zones. Explore the catalog for any of them: