Cichorium endivia var. crispum Grosse Pommant Seule

The Grosse Pommant Solo curly endive is a biennial vegetable plant that grows to 30 cm (12in) to 40 cm (16in). It is a variety for summer harvest, with excellent flavor. It is cultivated for its curly and crunchy leaves, arranged in a tight rosette with a well-filled heart. They can be consumed raw in salads or cooked like spinach. Sowing period is from April to July for a harvest 3 months later.

The Curly endive is a vegetable plant that belongs to the Asteraceae family. Its Latin name is Cichorium endivia crispum, and it is also known as Endive, Curly Endive, or Frisee, although it is not a common endive in the usual sense. It comes from wild chicory, which can be found naturally in meadows and along roadsides.

Curly endives have a rosette habit and green, cut and curly leaves. Some varieties need to be temporarily deprived of light to remove any bitterness, while others naturally blanch.

They are quite hardy but are a little more susceptible to winter harshness than wild chicories. Therefore, it is advisable, in particularly cold regions, to provide protection such as a forcing cloth or tunnel.

In the garden, they thrive in moderately rich soil, preferably moist but well-drained.

Curly endive leaves are mainly consumed raw in salads, but can also be cooked in juice, gratin, cream, braised, or in béchamel sauce.

Curly endives have toning, purifying, and slightly laxative properties.

Harvest: Curly endives are harvested as needed and as they grow.

Storage: They can be stored for a few days in a cool place after harvest.

Gardener's tip: Regular hoeing and weeding are recommended, and mulching is advised in case of drought.

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