Adaptive Seeds

Endive & Escarole

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  • Endive, Bellesque (Organic)

    Endive, Bellesque (Organic)

    Cichorium endivia. 55-65 Days.

    This is a great dual-purpose friseé type for baby leaf greens when young & for full heads when older. Long, frilly green leaves have a crunchy white midrib for great texture. Flavor provides mild sweetness & mild bitterness at the same time which makes it a joy to eat for those of us that love endive. Bellesque was bred by none other than John Navazio, selected for cold tolerance (fall/spring production) in the area around Bellingham, Washington, for which the variety is named.

  • Endive, Capellina

    Endive, Capellina (Organic)


    Chichorium endivia. 55-65 days.

    The unique, fine, pointy leaves of Capellina set it apart from other frisée endives. Large mounds of frilly pointy craziness. Much hardier than other frisée types. Good flavor raw for salad mixes. Best as a spring, fall or winter harvest as it can get tip burn in the summer heat. All endives benefit from row cover protection in very cold weather. A little slower growing, this probably helps it with cold tolerance, as it produces less frost-tender growth. Sometimes referred to as Riccia Fine d’Inverno (Capellina), meaning it is a re-selection of an older winter endive.

  • Endive, Frisée de Meaux

    Endive, Frisée de Meaux (Organic)


    Cichorium endivia. 60-70 days.

    Large-headed, triple cut frisée. Good for summer & autumn crops. Big, self-blanching hearts are more frost tolerant than lettuce. A French endive from Dominique Guillet of Kokopelli Seed in France. He is famous for saving French heritage vegetable seed & fighting restrictive EU seed laws.

  • Endive, Pancalieri a Costa Bianca (Organic)

    Endive, Pancalieri a Costa Bianca (Organic)


    Cichorium endivia.  60-70 days.

    A vigorous Italian endive with large heads. The leaves are long with frilly edges & great flavor. Thick, crunchy, & juicy leaf stems is what this variety is about. We find it to perform great in the heat but it’s not as sweet. Cold hardy. Heads can partially self blanch & tying them up makes for very white endive. In the fall & winter we enjoy it raw, as one of our favorite additions to salad.

  • Escarole, Ascolana (Organic)

    Escarole, Ascolana (Organic)


    Cichorium endivia. 60-70 Days.

    Super hardy escarole for winter production. Dark green heads with curly edged semi-wide leaves that have a similar shape to Schiana but not as wide as Diva. Ascolana has the ability to obtain a very large size & keeps very well once harvested. When fully sized up the heart self-blanches nicely. From a late July sowing it can be harvested from December through February.

  • Escarole, Cardoncella Barese (Organic)

    Escarole, Cardoncella Barese (Organic)

    Cichorium endivia. 55-65 days.

    Sweet dandelion greens! A distinct variety from other escaroles, as leaves are long and serrated like a giant dandelion green. Tall leaves can reach 18″ long. We sold them by the bunch as ‘sweet dandelion greens’ with rave reviews from our CSA members. Most Italian dandelion greens are of the chicory species but these are from the related endive species. Its endive nature lends Cardoncella Barese a delightfully sweet flavor missing in most chicory (though there is still a mild bitter flavor present). Surprisingly winter hardy. Great all year-round. Slow to bolt, however it will bene t from succession sowing as it is an annual. Italian regional specialty originally from Bari in Apulia, Italy. Translated, the name means ‘little cardoon.’ Much better than cardoons in our opinion, but nothing against cardoons!

  • Escarole, Cornet de Bordeaux

    Escarole, Cornet de Bordeaux (Organic)


    Cichorium endivia. 70 days.

    Light green, bittersweet, crunchy heading endive. Almost like sugarloaf chicory but with wavier leaves, smaller size & an escarole texture. Very succulent & delicious. Also good for salad mix when small. One of Andrew’s favorite foods, especially in the early winter. Surprisingly hardy but it won’t tolerate much below 20˚F. Originally sourced in Italy.

  • Escarole, Schiana (Organic)

    Escarole, Schiana (Organic)


    Cichorium endivia. 60-70 days.

    A delicious hardy escarole from Italy that has a unique leaf shape compared to others. Leaves are more strap shaped & not as wide as varieties like Diva. This narrower leaf makes Schiana an excellent choice for salad mix & braising greens. Flavor is sweet with a slight walnut-like hint of astringency common to escaroles. We have said many times that escarole is definitely one of our favorite fall & winter foods & Schiana is fantastic! Also known as Paparegna, this variety is originally from the province of Naples, recognized as being grown in the Agro Nocerino Sarnese, the same protected geographical region of production as the San Marzano tomato. It is also an essential ingredient in pizza escarole. What more could you want?

  • Escarole, Verde Fiorentina (Organic)

    Escarole, Verde Fiorentina (Organic)


    Cichorium endivia. 60-70 days.

    Reliable summer & winter escarole from Florence, Italy, with a unique strappy leaf shape that fills out into a classic escarole head. Crunchy & sweet, we found it able to stand extremes of temperature fluctuation better than other escaroles. Leaf shape make this variety a good choice for salad mixes, as they are not as broad as most other escaroles. When left to attain jumbo size, the heads self-blanch their hearts for a more mild flavor & are sturdy enough for cooking. One of the best producers for our winter vegetable CSA.