~30 - 35 lbs Escarole aka "Broad-Leaved Endive", "Bavarian Endive", "Batavian Endive", "Scarole", "Xiang-Sheng-Cai", "香生菜" Escarole looks very similar to a head of lettuce, with short, wide, wavy-edged leaves. Its raw state is mildly bitter, with a flavor similar to chicory. Outer leaves are dark green and bitter. Inner leaves are light green to creamy white and milder in flavor. As it cooks, escarole loses its bitterness and becomes pleasantly mild tasting. Escarole is a popular ingredient in Italian wedding soup and salads. Escarole is available year-round. Handling Tip Selection Escarole head should be bright green without browning. The leaves are young and tender and not wilting. Avoid bunches with dark butts or cracked ribs. Storage Escarole should be stored at 32°F (0°C) with a relative humidity of ninety-five to a hundred percent and with mist. The typical shelf life is no more than two to three weeks. Shelf life is halved at 41°F (5°C). High humidity is important to prevent wilting. Escarole is sensitive to ethylene, a naturally occurring gas that regulates ripening. Chicory should not be stored with high ethylene-producing products to avoid leaf yellowing. Escarole produces a very low level of ethylene. Escarole is not sensitive to chilling injury but freezing at 31.8°F (-0.1°C) must be avoided.
