Cultivated Endive, Escarole, Curly Endive
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With its crisp texture and its sweet, nutty flavor, Endive is well-renowned throughout the culinary world. It is a robust lettuce-like, leafy herb with a pleasantly mild bitterness and it is rarely aloud to flower in order to be blanched and eaten. Not only is it enjoyed for eating, but it also have various health benefits and is used in the medicinal applications, be it more traditional than commercial.
The entire head should be cut at ground level using a sharp knife. Blanching will keep the core white. Harvest the plants early if very hot weather or a hard frost is expected.
Sowing time is during Spring and Summer. Space 30cm apart and sow 25 mm deep. Germination time is from 5-10 days.
Attracts useful insects
Flowers attract bees and butterflies.
Repels harmful insects
The plants are resistant to tipburn, bolting and bottom rot.
Can be grown in large containers with good drainage holes.
Can be grown indoors to protect from frost, but enough sunlight, water and airflow is needed.
Clay, Loam, Sand
Soil PH preference
The leaves are used to maintain healthy mucus membranes and skin, and protect against lung and mouth cancers. A very beneficial tonic to the liver and digestive system.
Rosette or curled leaves are eaten raw in salad, boiled, steamed, sautéed, or cooked in soups, stews and mixed vegetable dishes. Blue flowers are used raw as salad, served as a garnish, or pickled.
Pests include aphids, darkling beetles, flea beetles, leafminers, loopers, slugs and snails, and thrips. Diseases include anthracnose, bacteral soft rot, bottom rot, damping-off , downy mildew, sclerotinia blight, septoria blight.