One of the most vigorous and productive courgette varieties. We have grown for several years on our farm and this is excellent and recommended. This stunning slightly ribbed, courgette variety produces lots of classic long straight shaped zucchini, pale green almost white. Very productive and early perfect either cooked with olive oil or grated raw in salads. sliced for BBQ kebab vegetable. Italian Bush variety, easy to pick

Packet: 9-10 grams of seed

Packet: 9-10 grams of seed

Escarole is usually used cooked, in a pan or blanched . It can be served as a side dish accompanied by aromas or other ingredients or it can be inserted as an ingredient in pizzas and focaccias.

Variety with large, broad and crinkly leaves that curve naturally to form a tall horn-shaped head. Natural blanching. Very resistant to cold. Suitable  for autumn cultivation. SOWING: in rows from July to October. Trasplant when plants have formed 4-5 leaves, at intervals of about 30 cm with about cm between rows.

Upright winter escarole lettuce with very crunchy leaves. A French heirloom escarole, with large, scalloped green leaves and a central leaf core that curls into a horn shape. Cornetto Di Bordeaux Escarole. Mid-Early. Large upright plant with full open head, large dark green external leaves with light green-blond heart. Very early in the formation of the tuft which is large, elongated and typically wrapped . The leaves are a beautiful light green blond color. Late variety.

Endive Escarole is easily grown in cool weather. Sow directly in the garden as soon as the soil can be worked in the spring. Endive Escarole may also be started as transplants 5 to 8 weeks before setting out. Sow thinly using sterilized seed starter mix, cover lightly and water. Provide light, moderate warmth and good ventilation. A second crop may be sown in late summer to early fall. Grow Endive Escarole quickly with plenty of moisture for the most pleasing taste. Most will bolt (go to seed) and taste a bit unpleasant in hot weather. Amend the soil with moderate amounts of compost and a sprinkling of organic fertilizer. To blanch the tender centers (pale hearts) of Endive Escarole, place a clay flower pot over the plant 2 weeks prior to harvesting. Harvest by cutting the entire head at soil level.

Green Curled Ruffec Endive is one of the finest endives for crisp and tasty salad. The leaves are thick, tender, and buttery with a distinctive taste. The cluster of inner leaves blanches to creamy yellow/white. A good producer that can be grown early and later in the season.

Curly or curled endive and escarole are cool-weather vegetables; they are varieties of the same plant. Curly endive has curled, ruffled leaves and escarole has smooth leaves. Curly endive is sometimes called frisee.

Endive and escarole are cool-season biennials grown as annuals. Both are salad greens similar to lettuce but stronger flavored. Both are commonly blanched to give them a paler appearance and milder flavor. Both grow from a large rosette of light-green leaves in the center that gradate to dark-green at the outer edges. Escarole has broader leaves; endive is commonly curled and often toothed. Endive is different from Belgian endive which is the young blanched sprout of the chicory plant.

Packet: 9-10 grams of seed

Packet: 9-10 grams of seed

Dark green head with rosette. In spring, 30 days to baby, 50 days to full size. If grown for fall harvest, initial growth is a somewhat elongated head with large rounded leaves. After cutting, leave the root and crown and you will get the grumolo rosettes in the spring. Alternatively, plant later in summer and you should get rosettes the following spring.

Packet: 9-10 grams of seed

Mix of Chicory Blends – Sugar Loaf, Chioggia, Striolo & Verona

A beautiful and flavorful blend of classic Italian chicories, offering a range of shapes, colors, and tastes. This mix combines the crisp, elongated heads of Sugar Loaf, the round red-and-white striped beauty of Chioggia, the finely serrated elegance of Striolo, and the deep burgundy, compact heads of Verona.

Flavors range from mildly sweet and nutty to pleasantly bittersweet, becoming sweeter after light frost. Perfect for fresh salads, grilled radicchio, braising, or adding bold color and texture to gourmet dishes. A cool-season favorite that brings both visual appeal and rich, complex flavor to the garden and table.

Packet: 9-10 grams of seed

Sugar Loaf chicory seeds grow like an upright, tightly headed, very large Romaine lettuce. Beneath the outer, pale-green, mild tasting leaves lies a blanched heart of sweet, pale-golden white leaves with extraordinary flavour. Sugar Loaf is perfect for late summer and fall harvests. We recommend pulling off a few of the enormous wrapper leaves and then lying the cylindrical core on its side and slicing across like a loaf of bread. Try a salad of Sugar Loaf with a hot oil dressing and croutons. Officially this endive is an escarole type. It's an old heirloom variety that sometimes goes by its French handle, Pain de Sucre.