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Tres Fine Maraichere Frisée Endive, French, Scarola, Loose Headed, Curly Chicory


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$2.49

Endive Frisée is a type of chicory that has exploded onto gourmet plates. The exotic plant resembles a lettuce that has gone horribly awry. With a pale green explosion of frizzy leaves it adds a frisky note to green salads.

Frisée or chicorée frisée is French for curly chicory. It also is sometimes called Italian curly chicory or French curly chicory. Now, frisée is not exactly the same vegetable that comes to market as chicory, curly chicory, and curly endive, although it is exactly the same plant, Cichorium endivia.

Grown in, and named after a municipality in northern Italy near Turin. Suitable for both summer and autumn cultivation, it has curly and strongly lobed leaves and a creamy-white self-blanching heart.

With a very large head, long mid-green leaves and a self-bleaching, creamy-white interior, the fullness of the head facilitates tying up for more intense blanching.

Popularised in the 1990s, Frisée often appears in mesclun and other salad mixes, because the green is extremely laborious and expensive to produce as a sole salad ingredient. It is generally served in loose chunks in salad to highlight its exotic feathered appearance and a small amount can go a long way.

While it can have a slightly bitter flavour, frisée is much milder than other varieties of endive such as radicchio or Belgian endive. Tie up for a week before harvesting to blanch.

Broad-Leaved Batavian Endive, Full Heart Escarole


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$2.49
Add texture to your salads with endive. Works as a garnish, too. Large, smooth dark green leaves on a compact plant. You won't have to spend a lot of time caring for endive. Try fresh greens from your garden.
A member of the chicory family, endive is also commonly referred to as escarole in some grocery stores. Thought to have originated in the Mediterranean region, this plant gained its roots in the US around the mid to late 1800s and has continued to gain popularity in American cuisine ever since. Although not quite as hardy as other leafy vegetables, endive plants still prefer somewhat cooler weather, and exposure to too much heat will cause the leaves to develop a more bitter flavor. However, some gardeners consider this the plant’s most redeeming quality, so growing techniques may be altered based on personal taste.
Unlike the curlier varieties, broad-leaved endives such as the Broad-leaved Batavian have a more mild, less bitter flavor and are commonly used in salads, soups, and stews.
 
History: Endive is a native to the East Indies and it has a long history of culture in Egypt and Greece
 
Endive is grown like lettuce and is sensitive to hot weather. Thin plants to 8-12 in. apart in rows 18 in. apart. May be blanched in 3 weeks by tying up the outer wrapper leaves, but must re main dry inside the wrapper. Blanching increases crispness, tenderness, and removes bitterness caused by hot weather. For prolonged harvest, dig plants in late fall with root ball intact and store at about 50°F in a root cellar.
Type Chicory
Family Asteraceae  Family
Temperature Soil 50-65F
Temperature Daytime 50-65F
Temperature Evening 40F+
Lighting Partial / Light, 4-6 Hours/Day
Water Light, 6 Gallons/Week
Maturity Light, 35-50 Days Harvest
PH Neutral 6.5-7.2
Zones 1A-9B
Plant Placement 4 Plants, 4 Per Row

Packet: 9-10 grams of seed

 

Endive Escarole, Indivia Scarola Cornetto Di Bordeaux, French


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$2.49

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.

 
Type Chicory
Family Asteraceae  Family
Temperature Soil 50-65F
Temperature Daytime 50-65F
Temperature Evening 40F+
Lighting Partial / Light, 4-6 Hours/Day
Water Light, 6 Gallons/Week
Maturity Light, 35-50 Days Harvest
PH Neutral 6.5-7.2
Zones 1A-9B
Plant Placement 4 Plants, 4 Per Row

 

Green Curled Ruffec, Scarola, Endive


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$2.49

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.

Type Chicory
Family Asteraceae  Family
Temperature Soil 50-65F
Temperature Daytime 50-65F
Temperature Evening 40F+
Lighting Partial / Light, 4-6 Hours/Day
Water Light, 6 Gallons/Week
Maturity Light, 35-50 Days Harvest
PH Neutral 6.5-7.2
Zones 1A-9B
Plant Placement 4 Plants, 4 Per Row

Packet: 9-10 grams of seed

 

French & Belgian Witloof Chicory, Endive Chicory, Witloof di Bruxelles


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$2.49
Famous for the forced, blanched heads or ‘chicons’ that are loved by gourmets Chicory 'Brussels Witloof' is the traditional finely-textured variety used for forcing. It produces tightly packed high-quality leaves and is one of the finest tasting winter vegetables.
Witloof (meaning 'white leaf' in Flemish) has a delicious, tangy, unique flavour, very easy to grow, it needs to be blanched to obtain the characteristic pale yellow, but can be cut young for use without blanching.
Raw, cooked, baked, roasted, caramelised, stewed, sweet or savory, there are endless ways to enjoy Witloof chicory. It is served in most of central Europe as a hot dish, but also used occasionally in a salad. Use it raw for dipping, filling or chopped in salads. It can also be cooked, baked, roasted, caramelized, stewed, sweet or savory.
Origin:
Chicory describes a group of hardy annual or biennial cultivated plants developed from a common wild plant of Europe, western Asia, and Africa. Wild forms of endive grow in the same area as chicory, but extends farther to the east to India and beyond, including Siberia. The cultivated varieties are root chicory (Cichorium var. sativum) and salad chicory (Cichorium var. foliosum).
Chicory was introduced to England, Germany, Holland, and France in the 13th century. The French used it primarily for medicinal purposes to "comfort the weake and feeble stomack and to help gouty limbs and sore eyes".
 
Type Chicory
Family Asteraceae  Family
Temperature Soil 50-65F
Temperature Daytime 50-65F
Temperature Evening 40F+
Lighting Partial / Light, 4-6 Hours/Day
Water Light, 6 Gallons/Week
Maturity Light, 35-50 Days Harvest
PH Neutral 6.5-7.2
Zones 1A-9B
Plant Placement 4 Plants, 4 Per Row

Packet: 9-10 grams of seed

 

Spring Mix, Lettuce Mix, Cutting Lettuce, Mix of Chicory, Endive, Erba Stella(Star Grass) & Lettuce


In Stock
$2.49

Miscuglio di Lattuga/Lettuce Mix: Mix of lettuce with thick and compact red and reddish green leaves. Heads are large. Plant is an excellent yielder. This is a very popular second-early variety. Plant is well suited for summer growing's.

Spring mix is made up of 16 fresh greens and lettuces of varying tastes and textures, including red romaine, baby spinach, radicchio, green romaine, red oak leaf, mizuna, red leaf, lollo rosso, arugula, red mustard, green mustard, red chard, frisee, and tatsoi. About half of the greens and lettuces are sweet and mild while others provide a complementary slightly bitter edge.

Seasons/Availability

Spring Mix is available year-round with a peak season in spring and summer.

Nutritional Value

Greens contain vitamins A, C, and E, calcium, and potassium.

Applications

Use as a salad or bed for fresh or grilled fruits and vegetables.

Geography/History

Spring Mix, also known as “Mesclun,” is a name used for a salad mixture of leaves of various species. The name Mesclun comes from the Spanish word "mezclar," which translates to "to mix." Traditional mesclun usually consisted of chervil, arugula, lettuce, and endive.

Type Lettuce
Family Daisy Family
Temperature Soil 40-50F
Temperature Daytime 50-65F
Temperature Evening 40F+
Lighting Partial / Light, 2-4 Hours/Day
Water Light, 3 Gallons/Week
Maturity Moderate, 60-70 Days Harvest
PH Neutral 7.0-8.0
Zones 4A-9B
Plant Placement 8 Plants, 4 Per Row