Escarole Cornet d'Anjou - Cichorium endivia var. latifolium

The Cornet d'Anjou Scarole Chicory is a biennial vegetable plant that grows up to 30 cm (12in) to 50 cm (20in). It is cultivated for its whole and crunchy leaves, forming a head of upright leaves with a well-filled heart that can be consumed raw in salads or cooked like spinach. Sowing is done from July to August for a harvest three months later.

The Scarole Chicory is a vegetable plant that belongs to the Asteraceae family. Its Latin name is Cichorium endivia latifolium, and it is also known as Broad-leaved Endive (although it is not a common endive), White Chicory, or Escarole. It is derived from wild chicory, which is naturally found in meadows and roadside edges.

Scarole Chicories have a rosette habit and fairly large, undulate green leaves. The heart is white with a slight yellow border. Some varieties need to be temporarily deprived of light to soften the heart and remove any potential bitterness, while others naturally whiten.

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

In the garden, they can be grown in any moderately rich soil, preferably moist but well-drained.

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

All Chicories have tonic, purifying, and mildly 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 harvest.

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