Escarole

Start escarole seeds indoors 6-8 weeks before last frost or direct sow in spring or late summer. Sow 1/4 inch deep and thin to 12-14 inches apart in rows 18 inches apart. Seeds germinate in 5-10 days at 55-70°F. Escarole grows best as a fall crop when cool weather produces milder, less bitter leaves.

Escarole tolerates more heat than most chicory relatives but produces its best quality in cool temperatures between 55-65°F. Provide consistent moisture and partial shade in warm weather. Feed with balanced fertilizer every 3-4 weeks. The plants form large rosettes that can reach 12-16 inches across.

To reduce bitterness, blanch hearts 2-3 weeks before harvest by tying outer leaves over the center or placing a pot over the heart when the plant is dry. Fall-grown escarole is naturally milder. Light frost further sweetens the flavor. The outer green leaves are best for cooking while the blanched pale inner heart is tender enough for salads.

Escarole (Cichorium endivia var. latifolia) is native to the Mediterranean region, with wild ancestors still found growing in parts of southern Europe, North Africa, and western Asia. The species Cichorium endivia was first cultivated in ancient Egypt, where it was grown both as a food crop and for medicinal purposes. Greek and Roman writers, including Pliny the Elder and Dioscorides, described endive cultivation and the technique of blanching the hearts by covering plants to reduce bitterness — a practice that has remained virtually unchanged for over two thousand years.

During the medieval period, escarole spread throughout Europe via monastic gardens, where monks cultivated it both as a salad green and a medicinal herb. It was believed to purify the blood and aid digestion. By the Renaissance, escarole was well established in Italian, French, and Spanish gardens, where the broad-leafed variety became the preferred type for cooking due to its heartier texture compared to curly endive.

Italian immigrants brought their love of escarole to the Americas in the late 19th and early 20th centuries, and it became a staple of Italian-American cuisine, particularly in dishes like Italian wedding soup, braised escarole with beans, and the Neapolitan Christmas Eve specialty pizza di scarola. Today, escarole is grown commercially in California, Florida, New Jersey, and throughout southern Europe. While it has never achieved the mainstream popularity of lettuce, escarole maintains a devoted following among gardeners and cooks who appreciate its versatility, nutritional density, and the distinctive mild bitterness that adds complexity to both raw and cooked preparations.

Escarole grows best in fertile, well-drained soil with a pH of 6.0-7.0. Amend with compost before planting. Apply balanced fertilizer at planting and side-dress once during growth. Avoid excess nitrogen, which promotes lush growth prone to rot during blanching. Good drainage is essential, especially during the blanching period. Consistent moisture produces milder, more tender leaves.

Harvest escarole when heads are full-sized and firm, typically 50-60 days from sowing, or 2-3 weeks after blanching. Cut the entire rosette at the base. The blanched heart should be pale yellow and milder than the green outer leaves. Both parts are usable: the heart for salads and the outer leaves for cooking. Harvest in cool morning hours for maximum crispness. Light frost improves flavor.

Store whole escarole heads in a perforated plastic bag in the refrigerator for 1-2 weeks. The sturdy leaves store better than most salad greens. Escarole can be blanched and frozen for cooking applications, keeping for up to 8 months. For traditional Italian preservation, escarole is sometimes packed in olive oil after blanching. The outer cooking leaves freeze better than the delicate inner hearts.

Escarole is essential in Italian wedding soup, providing body and a pleasant bitter counterpoint to meatballs and broth. Braise with garlic, olive oil, and white beans for a classic Italian side. Use blanched hearts in salads with warm bacon or anchovy vinaigrette. Saute with garlic and red pepper flakes. Add to pasta dishes, risottos, and gratins.