Endive - Frisée - Cichorium endivia var. crispum
Biennial A bushy, leafy green in the Chicory family, this endive has pale, greenish-yellow, curly leaves with a mild, slightly-bitter flavor for eating fresh or cooked, and as an accent in salads. Endive is native to India, but is widely cultivated in Europe and United States.
Soil and Water: Endive thrives in loose, well-drained moist soil with a PH of 5.5-7.0. Water moderately watering.
Planting and Growing: Start indoors 6-8 weeks ahead of last frost or plant outdoors every 2 weeks after last frost when soil temperature exceeds 55°F, and again in late summer to fall. Protect from slugs. Works well as succession-sown crop, gradually thin to 12" apart.
Harvesting and Storage: Harvest whole heads, wash and eat fresh as a dipper or in salads, or braise, broil, bake, grill or sauté. Can be refrigerated for up to 3 days. For paler (blanched) leaves, pull up and tie outer leaves 3 weeks before harvest.
Did You Know? Endive has been cultivated since the days of the Greco-Roman empire and even today is often used in Italy as an ingredient in "wedding soup".
Soil Temperature: 55-75°F
Planting Depth: 1/8"
Germination: 5-10 Days
Height At Maturity: 12"
Maturity: 70 Days;
Sun/Shade: Full Sun
Spacing After Thinning: 12"
Approx Seeds per 1/4 pound: 87,500 Seeds