Curly Endive De Ruffec - Cichorium endivia var. crispum

Cichorium endivia 'Ruffec' is one of the best varieties for open field cultivation without shelter. This biennial vegetable plant, measuring 30 to 40cm (12 to 16in), is grown for its curly and crunchy leaves. It forms a large, tightly-packed rosette of leaves with a full heart that can be eaten raw in salads or cooked like spinach. Sow from May to August for a harvest 3 months later.

It is a vegetable plant that belongs to the Asteraceae family. Its Latin name is Cichorium endivia crispum, and it is also known as endive chicory, curly endive, or curly endive chicory, without being a common endive in the traditional sense. It originates from wild chicory, which is naturally found in meadows and roadside edges.

They have a rosette habit and green, cut and curly leaves. Some varieties need to be temporarily deprived of light to remove any potential bitterness, while others naturally whiten.

They are quite hardy but are a bit more sensitive to winter harshness than wild chicories. Therefore, it is advisable to provide protection such as a forcing cover or tunnel in particularly cold regions.

In the garden, they thrive in moderately rich soil that is rather moist but well-drained.

The leaves are primarily consumed raw in salads, but they can also be cooked in gratin, cream, braised, or in béchamel sauce.

They have purifying and slightly laxative properties.

Harvest: harvest as needed and as they grow.

Storage: they can be stored for a few days in a cool place after harvest.

Gardener's tip: regular hoeing and weeding are recommended. Mulching is advised in case of drought.