Escarole is a broad-leafed member of the chicory family, often referred to as broad-leaved endive, that is prized for its slightly bitter flavor profile and versatile culinary uses. Unlike the frilly leaves of its relative, curly endive, escarole features wide, smooth, dark green outer leaves that transition to a paler, more tender interior. The mild bitterness of this green makes it a popular addition to raw salads, but it is also traditionally cooked into hearty dishes like Italian wedding soup or sautéed as a side.
Site Selection and Planting Schedule
Escarole is a cool-weather crop that thrives when temperatures are consistently between 60 and 65 degrees Fahrenheit. It is best grown in spring for an early summer harvest or, more commonly, planted in late summer for a fall and early winter harvest. Planting for a fall crop is often preferred because a light frost can actually enhance the flavor of the leaves. The planting site should offer full sun exposure, although partial shade is beneficial in regions where the summer heat is intense. Escarole requires rich, loose, and well-drained soil that is consistently moist, maintaining a slightly acidic to neutral pH between 6.0 and 6.8. Preparing the soil with aged compost before planting improves structure and moisture retention. Sustained temperatures above 77 degrees Fahrenheit can cause the plant to prematurely send up a seed stalk, a process called bolting, which results in tough, bitter leaves.
Sowing Seeds and Thinning Seedlings
Escarole seeds can be started indoors about eight to ten weeks before the last expected frost date for a spring crop, or sown directly into the garden four to six weeks before that date. Direct sowing is simple for both the spring and fall crops. Sow the seeds shallowly, covering them with only about 1/8 to 1/4 inch of soil, as they require light to germinate effectively. The seeds should be initially spaced about one to two inches apart in rows that are set 12 to 18 inches apart. Maintaining cool, moist soil is important for germination, which typically occurs within seven to 14 days.
Once the seedlings have developed their first true leaves, thinning must be performed to give the remaining plants adequate space. Thinning involves carefully removing the weaker seedlings to leave the strongest plants spaced approximately eight to 12 inches apart. Proper spacing is necessary to allow for good air circulation and full head development, preventing overcrowding that can lead to disease or premature bolting.
Ongoing Care and Blanching Techniques
Throughout the growing period, escarole plants require consistent attention to moisture levels in the soil. Allowing the plants to dry out frequently will quickly lead to a pronounced increase in bitterness, making the leaves less palatable. Watering should be regular and deep enough to keep the soil evenly moist, especially during dry spells. A light side-dressing of an aged compost or a balanced fertilizer midway through the growth cycle can provide the necessary nutrients for robust leaf development. Escarole is generally not prone to severe pest problems, but gardeners should monitor for common pests like slugs and snails, which can be deterred with simple barriers or traps.
Blanching Techniques
A unique technique called blanching is often used to modify the flavor and appearance of the inner leaves. Blanching involves depriving the inner part of the plant of sunlight for about one to three weeks before the planned harvest. This exclusion of light slows the production of chlorophyll, resulting in a paler, more tender, and less bitter heart. A common method is to gather the outer leaves together and tie them loosely with twine or a rubber band when the exterior leaves are four to five inches long. It is important that the leaves are completely dry before tying them to prevent trapped moisture from causing rot or fungal issues. Alternatively, a small flowerpot or a piece of cardboard can be inverted over the center of the plant to exclude light.
Harvesting the Crop
Escarole is ready for harvest once the head is firm and the leaves are large enough to be useful, typically 50 to 70 days from seeding, or after the blanching process is complete.
If a whole head is desired, the plant is harvested by cutting it at the soil line just above the root crown using a sharp knife. The whole head harvest provides a dense cluster of leaves with a tender, blanched center.
A continuous supply of greens can be achieved using the “cut-and-come-again” method, which involves harvesting the outer leaves individually. By snipping the older, larger leaves from the outside, the central bud is left intact, allowing the plant to continue producing new growth for later use.
After harvesting, whether a full head or individual leaves, the escarole should be thoroughly washed to remove any trapped soil or grit. For short-term storage, the leaves should be dried and placed in a perforated plastic bag in the refrigerator, where they will remain fresh for up to two weeks at a temperature near 32 degrees Fahrenheit.