Curly Endive Frisée d'été à coeur jaune - Cichorium endivia var. crispum

The Yellow Hearted Summer Frisée Chicory is a hardy and resistant variety. This biennial vegetable plant, measuring 30 to 40 cm (12 to 16in), is cultivated for its curly and crunchy leaves. It forms a large rosette of tightly packed leaves with a well-filled heart, which can be consumed raw in salads or cooked like spinach. Sow from March to August for harvesting 3 months later.

Frisée 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 or Curly Endive.  It is derived from wild chicory, which is naturally found in meadows and along roadsides.

Frisée 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 blanch.

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

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

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

All Chicories have tonic, purifying, and slightly laxative properties.

Harvest: Chicories are harvested as needed and as they grow.

Storage: They can be stored for a few days in a cool place after harvesting.

Gardener's tip: Regular hoeing and weeding are recommended, and mulching is advised in case of drought.