USDA Certified Organic. (Full Heart Escarole) 90 days. [Introduced 1934. AAS winner.] Large, broad, outer- dark-green leaves enclose round, deep heads (12 to 16in. diameter) which are well-blanched, creamy-white, and buttery. Pkt. (1 g)
Endive is a native to the East Indies and it has a long history of culture in Egypt and Greece where it is used as a salad herb. CULTURE: Endive is grown like lettuce and is senstive to hot weather (See Cultural Notes for lettuce.) Thin plants to 8 to 12" apart in rows 18" apart. May be blanched in 3 weeks by tying up the outer wrapper leaves, but must remain dry inside the wrapper. Blanching increases crispness, tenderness, and removes bitterness caused by hot weather. For prolonged Fall harvest, dig plants with root ball intact and store at about 50oF (10oC) in a root cellar.
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