Broadleaf Endive
Broadleaf Endive, also known as Escarole, is a cool-season green with smooth, wide leaves and a mildly bitter flavor. It’s valued for its versatility in salads, soups, and sautéed dishes, and thrives in both spring and fall gardens.
Quick Facts
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Botanical name: Cichorium endivia var. latifolia
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Common names: Broadleaf Endive, Escarole
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Plant type: Cool-season annual
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Days to maturity: 80–90 days
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Height: 10–12 inches
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Sun exposure: Full sun to partial shade
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Hardiness zones: USDA 4–10
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Spacing: 10–12 inches apart
When to Plant
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Spring: Start indoors 6–8 weeks before last frost and transplant after hardening off.
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Fall: Sow directly outdoors in late summer for a fall/winter crop.
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Succession planting: Every 2–3 weeks for a steady harvest.
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Germination time: 7–10 days at 60–70°F (16–21°C)
How to Plant
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Soil preparation: Use fertile, well-drained soil with added compost.
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Sowing depth: 1/4 inch deep.
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Transplanting: Move seedlings outdoors when they’re 3–4 inches tall and weather is cool.
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Watering: Keep soil evenly moist to avoid bitterness and bolting.
Growing Tips
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Blanch inner leaves for a milder taste by tying outer leaves together 1–2 weeks before harvest.
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Apply mulch to retain soil moisture and suppress weeds.
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Avoid high nitrogen fertilizers, which can cause tip burn.
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Tolerates light frosts, making it great for fall harvests.
Harvesting
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Cut the entire rosette at the base once leaves are broad, full, and about 10–12 inches across.
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Alternatively, harvest outer leaves for a “cut-and-come-again” approach.
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Use immediately for best texture and flavor.
Companion Plants
Grows well near carrots, beets, onions, and radishes. Avoid planting close to fennel or crops that heavily compete for nutrients.
Why Grow Broadleaf Endive?
This flavorful green offers a refreshing change from lettuce, with more texture and a subtle bitterness that mellows when cooked. Ideal for soups, Italian dishes, and hearty salads, it’s easy to grow and highly productive in cool weather.