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Large, broad in shape, with slightly twisted, lettuce-like leaves form tightly packed heads with creamy white hearts. This bulky heirloom dates back to the 1860s and simply begs to be tossed with bacon or croutons under a hot salad dressing.

Endive varieties are divided mainly by leaf shape. Unlike the finely cut leaves of frise, escarole has wider, flatter leaves. Both types grow in a rosette form around a center that can be blanched to increase sweetness and reduce the bitterness. Plant densely for better internal blanching or bundle the tips of the outer leaves with an elastic band to cut off sunlight from the center.

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• Heirloom from the 1860s
• Large and spreading
• Dark green, smooth outer leaves
• Open pollinated seeds
• Matures in 85 days

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