Escarole Chicory Blonde à coeur plein - Cichorium endivia var. latifolium

The Blonde Hearted Escarole is a biennial vegetable plant that grows up to 30 to 40cm (12 to 16in). It has a fast growth rate and is incredibly productive. It is grown for its whole and crunchy leaves that are consumed raw in salads. It forms a dense rosette that naturally whitens. Sow from April to July for a harvest 3 months later.

Escarole is a vegetable plant that belongs to the Asteraceae family. It has the Latin name of Cichorium endivia latifolium and is also known as wide-leaved endive (without being a common endive), or white chicory. It originates from wild chicory that is naturally found in meadows and along roadsides

Escarole Chicories have a rosette habit and fairly large, undulate green leaves. The heart is white, with a slight yellow border. Some varieties need to be temporarily deprived of light to soften the heart and remove any potential bitterness, while others naturally blanch.

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

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

The leaves are primarily consumed raw in salads, but they can also be cooked in gratin, cream, braised, or in béchamel sauce.

They have purifying and slightly laxative properties.

Harvest: harvest 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. Mulching is advised in case of drought.