Escarole Grosse Bouclée Eminence

'Grosse Bouclée Eminence' Escarole is an improved version of the popular, fast-maturing and productive French variety. The large rosettes of broad, curled and crisp leaves are naturally self-blanching. Batavian endive is delicious eaten raw in salads or cooked like spinach. Sow under cover from February to May or outdoors from May to July for harvests all year round.

Escarole is a herbaceous plant that belongs to the Asteraceae family. It bears the Latin name Cichorium endivia latifolium and is also known as broad-leaved endive, Batavian endive or chicory. Along with Frisée endive, it is a “true” endive as opposed to the a closely related species, Cichorium endivia (examples of which include radicchio, witloof and sugarloaf).

Escarole produces rosettes of large, green wavy leaves surrounding a pale yellow to white heart. Whilst some varieties are naturally self-blanching, others need to be deprived of light or “blanched” to subdue some of their bitterness. Blanching also results in a more tender leaf texture. Escarole is not as cold hardy as wild chicory. In colder regions, provide winter crop covers such as fleece or polythene sheeting. It prefers moderately rich, cool, well-drained soil.

Escarole brings a lovely, bitter edge to mixed salads; it is delicious sautéed, braised or cooked in bechamel sauce. Chicory boasts numerous health benefits, including boosting the immune system, easing digestion and reducing inflammation.

Harvesting: pick the leaves as and when required

Storage: escarole greens will keep for a few days in the refrigerator

Good to know: hoeing and weeding around your plants regularly will help keep the weeds in check. Mulching is a great way to keep the soil moist, especially during dry spells.