An early salad green with fast-growing dandelion-like leaves. Loose rosettes of deeply-cut, long, broad leaves grow upright to 10". Often used raw to add zip to salad and mesclun mixes, this gorgeous emerald green endive imparts a slightly bitter, asparagus-like flavor. Grow fast like lettuce in cool weather to avoid tough, very bitter leaves. Can be picked as baby leaves in 30 days, or later in 50 days. Certified Organic.
Sow in average soil in full sun in early spring for first crop, in late summer for fall crop. Endive seeds will not germinate well at temperatures over 80 F. Sow thinly in rows 12" apart and cover with 1/4" of fine soil. Firm lightly and keep evenly moist. Seedlings emerge in 7-10 days.
How to Grow
Provide plants with extra water during especially dry periods. For heads, thin so plants stand 8" apart. When leaves reach 10" long, about 40 days from sowing (1 week before harvest), tie them together to blanch the center leaves. Blanching improves the flavor by making leaves less bitter. Remove bands during rainy periods to avoid rotting.
Leaves can be harvested at 4-6" tall. If blanching, after two to three weeks, cut plants off at their bases and discard outer leaves. The hearts should be whitish or light yellow. Use the slightly bitter inner leaves to add depth to salads and as a garnish.