Broadleaf endive, also called escarole (Cichorium endivia), grows broad, ruffled green leaves with a mild bitterness that mellows toward a sweet, buttery heart. These broadleaf endive seeds produce full, loose heads that are a mainstay of Italian soups and hearty salads. It is an easygoing cool-season green that gives more flavor and texture than ordinary lettuce.Who it's forGreat for cooks who want a versatile green for both raw salads and cooked dishes, and for gardeners looking to extend the season with a cold-hardy crop.How & when to plantDirect sow 2-3 weeks before your last spring frost, or in late summer for a fall harvest. Sow 1/4 inch deep and thin plants to 10-12 inches apart in rows 18 inches apart. Endive prefers full sun to light shade and cool weather, thriving in USDA zones 4-9. Consistent moisture keeps leaves tender.HarvestHeads mature in about 85-100 days. Cut whole heads at the base once they reach full size. Tie outer leaves over the center for a week or two before harvest to blanch and sweeten the heart.Benefits & usesToss young leaves into mixed salads, or add the sturdy outer leaves to soups, stews, and braises where they hold up well to heat. The blanched heart is tender and mild.Growing guide: New to this variety? Read our full guide, How to Grow Broadleaf Endive From Seed, for step by step sowing, spacing, and harvest tips.
