Adaptive Seeds

Endive & Escarole

Endive and escarole (Cichorium endivia) are the annual, less bitter cousins of biennial chicory and radicchio (Cichorium intybus). Endive generally refers to narrow leaf types with frilly edges, also known as frisée. Escarole usually refers to broader leaf types that resemble loose leaf lettuce.

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  • Endive, Bellesque (Organic)

    Endive, Bellesque (Organic)

    Cichorium endivia. 55-65 days.

    This is a great dual-purpose frisée type – baby leaf greens when young and full heads when older. Long, frilly green leaves have a crunchy white midrib for great texture. Flavor provides mild sweetness and 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)

    Cichorium 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, which 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 and autumn crops, this is the best frisée we offer for summer production. 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 and 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 and great flavor. Thick, crunchy, and 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 and tying them up makes for very white endive. In the fall and winter we enjoy it raw, as one of our favorite additions to salad.

  • Escarole, Ascolana (Organic)

    Escarole, Ascolana (Organic)

    Cichorium endivia. 60-70 fays.

    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 and 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 benefit 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 cardoon in our opinion, but nothing against cardoon!

  • 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 and an escarole texture. Very succulent and 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 20ºF. 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 and not as wide as varieties like Diva. This narrower leaf makes Schiana an excellent choice for salad mix and 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 and winter foods and 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 ask for?

  • Escarole, Verde Fiorentina (Organic)

    Escarole, Verde Fiorentina (Organic)

    Cichorium endivia. 60-70 days.

    Reliable summer and winter escarole from Florence, Italy, with a unique strappy leaf shape that fills out into a classic escarole head. Crunchy and 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 and are sturdy enough for cooking. One of the best producers for our winter vegetable CSA.