How to Grow Broadleaf Escarole
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Broadleaf Escarole
Cichorium endivia var. latifolia
vegetableBroadleaf escarole is a leafy green vegetable related to chicory and endive, known for its slightly bitter flavor and broad, ruffled leaves. It forms a loose head of tender interior leaves surrounded by tougher outer leaves, making it versatile for both raw and cooked preparations. This cool-season crop thrives in fall and spring gardens and offers excellent nutritional value.
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Example Broadleaf Escarole timeline · Pittsburgh, PA (Zone 6b)
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Plant Broadleaf Escarole
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Broadleaf Escarole
Around Jun 16≈ 60 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Broadleaf Escarole dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 3-9; best as a cool-season crop in spring and fall
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Seedling
2-3 weeksTiny leaves emerge with cotyledons visible; plant is delicate and low to ground
Keep soil moist and provide shade cloth if temperatures exceed 75°F. Thin seedlings to proper spacing once they develop 2-3 true leaves. Protect from slugs with barriers or organic slug bait
Vegetative Growth
3-5 weeksPlant develops progressively larger leaves forming a loose rosette; inner leaves remain lighter and tender
Maintain consistent moisture; water at soil level to prevent foliar diseases. Begin fertilizing every 2-3 weeks with balanced fertilizer. Monitor for pests. Cooler temperatures (55-70°F) optimize growth
Head Formation
2-4 weeksLeaves continue expanding and overlapping; heart of plant becomes increasingly tender and pale green; loose head structure develops
Continue consistent watering and feeding. For blanched heads, begin tying outer leaves loosely together or covering with a board 1-2 weeks before harvest to exclude light from inner leaves, creating tenderness and milder flavor
Maturity/Ready for Harvest
Variable based on harvest methodOuter leaves are full-sized and ruffled; inner leaves are tender, pale, and slightly blanched; head reaches 10-12 inches across
Harvest immediately once ready; escarole becomes increasingly bitter if left too long. Can be partially harvested by removing outer leaves, allowing inner leaves to continue developing
Bolting/Post-Harvest
N/AIf left unharvested in warm weather, plant will send up a flower stalk and leaves become tough and very bitter
Prevent bolting by harvesting promptly and maintaining cool growing conditions. Bolted plants can be composted or pulled
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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and
Remove by hand at dusk; use copper barriers, beer traps, or organic slug bait; encourage ground beetles with mulch
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Spray with strong water spray; use neem oil or insecticidal soap; introduce ladybugs or lacewings
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Hand-pick caterpillars; use Bacillus thuringiensis (Bt); row covers if caught early
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Use row covers on seedlings; spray with neem oil; apply diatomaceous earth
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Yellow sticky traps; neem oil spray; reflective mulch; maintain air circulation
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Improve air circulation; water at soil level; remove affected leaves; use sulfur dust or copper fungicide if severe
Uses
Salad greens and bitter greens
CulinaryYoung inner leaves are tender and mild, perfect raw in salads; outer leaves are more bitter and work well in mixed greens. Slight bitterness adds complexity to vinaigrette-dressed salads. [source]
Cooked vegetable dishes
CulinaryOuter leaves are excellent sautéed with garlic and olive oil, braised, added to soups, or incorporated into pasta dishes. Cooking mellows the bitter flavor and creates tender, flavorful greens. [source]
Digestive and bitter tonic support
MedicinalContains inulin and other compounds that support digestive health; traditionally used as a liver tonic. The bitter compounds stimulate digestive secretions and bile production. [source]
Natural dye source
HouseholdLeaves and roots can produce yellow and green dyes for natural fabric dyeing. Historically used in textile production. [source]
Pollinator and beneficial insect support
WildlifeIf allowed to bolt, escarole produces delicate blue-purple flowers that attract pollinators and beneficial insects. Provides late-season nectar and pollen. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Begin harvesting outer leaves once plant is 6-8 inches tall for cut-and-come-again harvesting, or wait 60-100 days for full mature heads. Harvest in the morning when leaves are crisp. Cut heads at soil level or remove individual outer leaves. Wash thoroughly as dirt hides in ruffled leaves. Store in refrigerator in plastic bags for up to 1 week. Fall-grown escarole has superior flavor and stores better than spring-grown
Fun Facts
- 🌱 Escarole is often confused with endive, but broadleaf escarole has wider, more ruffled leaves compared to the tighter, more upright endive varieties. Both belong to the chicory family (Cichorium endivia).
- 🌱 The practice of 'blanching' escarole by tying or covering leaves dates back centuries in European gardening and produces the prized pale, tender inner leaves with a milder flavor sought by Italian and French cuisines.
- 🌱 Escarole is rich in vitamins A, K, and folate, plus antioxidants and fiber; one serving provides substantial nutritional value comparable to darker leafy greens like kale and spinach.
Gardening Terms
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