Cichorium endivia var. crispum Wallonne race Lorca

The Lorca Wallonian curly endive is a very cold-resistant variety. This biennial vegetable plant, 30 cm (12in) tall, is cultivated for its curly and crunchy leaves. It forms a tight rosette of leaves with a well-filled heart that can be consumed raw in salads or cooked like spinach. Sowing period is from April to July for a harvest 3 months after sowing.

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

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

They are quite hardy but are a bit more sensitive to winter harshness than wild chicory. Therefore, it is advisable, in particularly cold regions, to provide protection such as a forcing cover 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 they can also be cooked in juice, gratin, with cream, braised, or in béchamel sauce.

Endives have tonic, purifying, and slightly laxative properties.

Harvest: endives should be harvested as needed and as they grow.

Storage: they can be stored for a few days in a cool place after harvesting.

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