Escarole
Escarole: Sowing, planting and harvest calendar
Escarole is a broad leaved chicory belonging to Cichorium endivia in the Asteraceae family. It shares this species with curly endive, but has wider leaves that are less finely divided. It is also known as broad leaved endive and is commonly associated with the botanical variety latifolium. Its appeal lies in a generous leafy outline and a gently bitter flavour that gives character to both fresh salads and cooked dishes. These qualities make it an interesting addition to the range of leafy vegetables you can enjoy.
The leaves form a substantial rosette, sometimes described as a loose head. Outer leaves are usually green, while the centre can be paler, ranging from light yellow to cream. The edges may be wavy or toothed, depending on the selection, and a prominent central rib gives each leaf structure. Escarole looks less finely curled than curly endive, although its leaves are not necessarily completely smooth. Size, density and the colour of the heart differ among varieties, so a single appearance does not describe every escarole plant.
The word endive can refer to different vegetables. Escarole is distinct from the pale Belgian endive produced by forcing roots of Cichorium intybus. It is also distinct from lettuce, which belongs to the genus Lactuca, even though both have familiar places in a salad bowl. Recognising these differences helps you understand vegetables that may look similar without treating them as the same plant. Everyday names vary across languages and regions, making the botanical identity particularly helpful when comparing them.
In the kitchen, escarole lends itself to raw and cooked preparations. Its leaves bring crunch to a mixed salad, and their bitterness can accompany sweet, tangy or savoury ingredients. Cooking gives the leaves a softer texture in soups, stews and vegetable side dishes. Braised or sautéed escarole offers further possibilities. The heart is often milder than the outer leaves, but the strength of the flavour depends on the variety and the stage of development rather than following a fixed rule for every plant.
Grown for its foliage, escarole is usually treated as a crop for one season. If its cycle continues to flowering, a taller stem rises above the rosette and carries blue flowers. In the vegetable garden it adds variety to leafy crops, including autumn harvests where the climate suits them. Tolerance of light frost varies with variety and conditions. Its reputation as a winter salad does not imply resistance to every freezing spell.
Escarole
- Type : Vegetables
- Subtype : Leafy vegetables
- Botanical Family : Asteraceae (daisy family)
Characteristics
- Lifecycle : Annual
- Exposure : Full Sun
- Frost Hardiness : Frost Resistant
- Cultivation Difficulty : Easy
- Mature height : 30 cm
Sowing & Planting
- Greenhouse Growing : Not Required
- Sowing Depth : 1 cm
- Plant Spacing : 25 cm
- Row Spacing : 30 cm
Maintenance
- Maintenance : Low
- Water Requirements : Moderate
Other characteristics
- Soil Type : Humus-rich
- Soil pH Preference : Neutral
- Pest Sensitivity : Moderate
- Disease Sensitivity : Moderate
- Weed Sensitivity : Low
- Pollination : Insect-pollinated
- Propagation : Sowing