How to Grow Endive Broadleaf Escarole

Endive Broadleaf Escarole

Cichorium endivia var. latifolia

vegetable

Broadleaf escarole is a leafy green vegetable with wide, slightly wrinkled leaves that form a loose head similar to lettuce. It has a mild, slightly bitter flavor and is packed with nutrients including vitamins A, K, and folate. This hardy cool-season crop is excellent for salads, braising, and cooking.

Looking for a specific variety?

Batavian Frisée Full Heart Batavian Golda Pancalieri Winter Density

Growing Conditions

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Sun: Full sun, 6-8 hours daily; tolerates partial shade in hot climates

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Water: Keep soil consistently moist but not waterlogged; water deeply 1-2 inches per week. More frequent watering during hot spells. Irregular watering can cause bitterness.

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Spacing: 9 inches

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Days to maturity: 50-100 days depending on variety and season

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Planting depth: 0.5 inches

Soil

Type: Well-draining loamy soil rich in organic matter

pH: 6.0-7.5

Amendments:

Compost aged manure peat moss balanced fertilizer (10-10-10)

Growing Zones

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Thrives in zones 3-9; prefers cooler weather in spring and fall

3a 3b 4a 4b 5a 5b 6a 6b 7a 7b 8a 8b 9a 9b

Growth Stages

Seedling

2-3 weeks

Small cotyledon leaves emerge and develop into first true leaves; plant is 1-2 inches tall

Keep soil evenly moist. Thin seedlings when they have 2-3 true leaves, removing weaker plants. Protect from strong wind.

Vegetative Growth

3-4 weeks

Plant develops 4-6 leaves; foliage becomes increasingly textured and ruffled; plant spreads outward

Water consistently. Begin light fertilizing every 2-3 weeks with balanced or nitrogen-rich fertilizer. Remove any dead or yellowing leaves.

Head Formation

3-4 weeks

Leaves multiply and begin to form a loose, open head; plant reaches 6-12 inches in diameter

Continue regular watering and fertilizing. Reduce nitrogen if head becomes too leafy. Weed carefully to avoid root damage.

Maturity/Blanching Optional

1-2 weeks before harvest

Head is full and ready for harvest; center leaves may be blanched (whitened) by tying leaves together 1-2 weeks before harvest for milder flavor

If blanching, tie outer leaves loosely over inner leaves. Monitor for slug damage in moist conditions. Harvest before extreme heat causes bolting.

Harvest Ready

At peak readiness

Leaves are crisp and full-sized; head is firm but still loose; ready to cut or pull entire plant

Harvest in early morning when leaves are most crisp. For continuous harvest, cut outer leaves and allow center to continue growing.

Companion Planting

Plan your garden →

Plant with:

Beets carrots celery dill fennel garlic lettuce onions parsley radishes spinach Swiss chard

Avoid planting near:

Beans fennel pole beans

Common Pests

Spray with neem oil or insecticidal soap; encourage beneficial insects like ladybugs; strong water spray to dislodge pests
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Handpick, especially at night; use slug traps with beer or yeast; copper barriers; diatomaceous earth around plants
Use row covers on young plants; neem oil spray; remove debris where they overwinter; reflective mulch
Remove affected leaves promptly; use row covers to prevent egg-laying; spinosad spray if severe
Ensure good air circulation; avoid overhead watering; remove infected leaves; fungicide spray if necessary

Uses

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Fresh salads and greens

Culinary

Broadleaf escarole's tender inner leaves are excellent raw in salads with a mild slightly bitter flavor, while outer leaves can be braised or sautéed. It pairs well with vinaigrettes and acidic dressings that complement its natural bitterness. [source]

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Italian cuisine staple

Culinary

Widely used in Mediterranean cooking, particularly Italian dishes like escarole and beans soup, sautéed with garlic and olive oil, or braised as a side dish. It's a traditional ingredient in holiday meals. [source]

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Digestive and nutritional benefits

Medicinal

Escarole is rich in inulin, a prebiotic fiber that supports digestive health, along with vitamins A and K for immunity and bone health. Traditional herbalism values it as a mild liver tonic. [source]

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Household cleansing

Household

Chicory family plants have been traditionally used in herbal teas and infusions. Fresh escarole can be incorporated into wellness beverages. [source]

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Pollinator and beneficial insect support

Wildlife

If allowed to bolt, escarole produces small blue or white flowers that attract bees and other pollinators, supporting garden ecosystem health. [source]

This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.

Harvest Tips

Harvest when heads are full and leaves are crisp, typically 50-100 days after planting depending on season and variety. Cut the entire head 1 inch above soil with a sharp knife, or harvest outer leaves individually while leaving the center to continue growing. Harvest in early morning for best crispness. For fall crops, harvest before the first hard frost. Heads can be stored in the refrigerator for 2-3 weeks in a plastic bag.

Fun Facts

🌱 Broadleaf escarole is technically a type of chicory, not true endive—true endive (Cichorium endivia var. crispum) has more finely curled leaves, while escarole has broader, flatter foliage.
🌱 Blanching escarole by tying the outer leaves for 1-2 weeks before harvest naturally whitens the inner leaves and creates a milder, more delicate flavor—a technique used in Mediterranean cuisine for centuries.
🌱 Escarole is extremely cold-hardy and actually tastes better after exposure to frost, as cold temperatures convert starches to sugars, reducing bitterness and increasing sweetness.

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