Escarole Géante Maraîchère - Cichorium endivia var. latifolium

The Giant Maraîchère Escarole Chicory is a biennial vegetable plant that grows to 40 cm (16in) to 50 cm (20in), used for its whole and crunchy leaves. It forms a dense rosette of naturally blanching leaves that can be eaten raw in salads. Sow from May to August for a harvest 3 months later.

The Escarole Chicory is a vegetable plant that belongs to the Asteraceae family. Its Latin name is Cichorium endivia latifolium. It is also known as Broadleaf Endive (although it is not a common endive), White Chicory or Escarole. It originates from wild chicory that is naturally found in meadows and along roadsides.

Escarole chicories have a rosette habit and large, wavy 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 possible bitterness, while others blanch naturally.

They are quite hardy but are a bit more susceptible to winter harshness than wild chicories. It is a good idea to provide protection such as a forcing net or tunnel in very cold regions.

In the garden, they can be grown in any moderately fertile soil that is moist but well-drained.

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

All chicories have tonic, depurative, and slightly laxative properties.

Harvest: Chicories can be harvested as needed, and as they grow.

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

Gardening tip: Regular hoeing and weeding is recommended, and mulching is a good idea in periods of drought.