Escarole Blond Full Heart - Vilmorin Seeds

'Blond Full Heart' Escarole is a popular, productive European variety. This bolt-resistant summer to autumn endive produces generous, yellow-hearted rosettes of curled, crisp leaves that are naturally self-blanching. Delicious eaten raw in salads or cooked like spinach. Sow from May to July for harvests 3 months later.

Escarole is a herbaceous plant that belongs to the Asteraceae family. It bears the Latin name Cichorium endivia latifolium and is also known as broad-leaved endive, Batavian endive or chicory. Along with Frisée endive, it is a “true” endive as opposed to the a closely related species, Cichorium endivia (examples of which include radicchio, witloof and sugarloaf).

Escarole produces rosettes of large, green wavy leaves surrounding a pale yellow to white heart. Whilst some varieties are naturally self-blanching, others need to be deprived of light or “blanched” to subdue some of their bitterness. Blanching also results in a more tender leaf texture. Escarole is not as cold hardy as wild chicory. In colder regions, provide winter crop covers such as fleece or polythene sheeting. It prefers moderately rich, cool, well-drained soil.

Escarole brings a lovely, bitter edge to mixed salads; it is delicious sautéed, braised or cooked in bechamel sauce. Chicory boasts numerous health benefits, including boosting the immune system, easing digestion and reducing inflammation.

Harvesting: pick the leaves as and when required

Storage: escarole greens will keep for a few days in the refrigerator

Good to know: hoeing and weeding around your plants regularly will help keep the weeds in check. Mulching is a great way to keep the soil moist, especially during dry spells.

NB. Organic seeds (in French "AB" for "Agriculture Biologique") are produced from plants that aren't treated with phytosanitary products (insecticides, weed killers). The seeds do not undergo post-harvest treatment. They carry the AB label and are approved by Ecocert, an independent structure.