Also known as Escarole, this endive resembles a lettuce head with its wide, curling leaves. The healthy green makes a pretty and tasty addition to many dishes. Endive, a member of the chicory family, most likely originated in Egypt or the Mediterranean region. Pliny the Elder praised its properties, stating that it purified the blood and cured insomnia. By 1200 AD, many varieties of endive were known throughout Europe; the first American reference to this vegetable comes from an 1806 cookbook. Endive still thrives in the gardens and kitchens of Mediterranean countries, where it often makes a tasty addition to salads.
~ planting ~
Endive makes an excellent fall crop, since light frost sweetens the taste, and excess heat causes bitterness in the leaves or bolting. For an early summer crop, sow seeds indoors 2 months before the last spring frost; sow them 1/4" deep. When the seedlings emerge, thin them to 6" apart. Four weeks after planting them, set them outside 12" apart. For a fall crop, direct sow seeds in July. Water the ground, scatter the seeds on the surface, then cover with 1/3" of soil. When the seedlings emerge, thin them to 12" in all directions. Areas with warmer winters may be able to plant a winter crop about two months before the last frost.
Keep the soil moist to prevent toughness or a bitter taste, but avoid getting the leaves wet as this may cause rotting. Mulch helps conserve moisture and control weeds. If desired, blanch the leaves about 2-3 weeks before harvesting by tying together the outer leaves to shade the inner part of the plant. Make sure that the leaves of the plant are completely dry before tying them, or rotting may result.
~ harvesting ~
Cut individual leaves for baby greens as soon as they reach a good size for eating. Cut mature heads off at the base. For additional growth, leave an inch of stem.
