How to Grow Endive Broadleaf Escarole Golda
Endive Broadleaf Escarole Golda
Cichorium endivia var. latifolia
vegetableGolda is a broadleaf escarole variety with large, tender green leaves and a dense, compact head. This Italian heirloom produces mild-flavored leaves suitable for both raw salads and cooked preparations. It's prized for its crisp texture and ability to blanch well, developing a creamy-yellow heart.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 4-9; prefers cooler fall conditions
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Growth Stages
Seedling
2-3 weeksSmall cotyledons emerge; true leaves develop within 1-2 weeks. Plant appears delicate with fine leaf texture.
Keep soil moist but not soggy. Thin seedlings to proper spacing when first true leaf appears. Provide adequate light to prevent leggy growth.
Vegetative Growth
3-4 weeksRosette of broad green leaves expands rapidly. Multiple whorls of increasingly larger leaves form the outer structure.
Water consistently and maintain even soil moisture. Begin light fertilization every 2-3 weeks with balanced fertilizer. Remove any damaged outer leaves.
Head Formation
2-3 weeksLeaves begin to cup inward slightly, forming a loose head. Inner leaves remain tender and lighter in color.
Continue regular watering and fertilization. This is an ideal time to begin blanching if desired for milder flavor. Monitor for pests as plants are mature.
Blanching (Optional)
10-15 daysIf blanching, outer leaves are tied or covered to exclude light from inner leaves, which pale to cream or yellow.
Begin blanching 10-15 days before harvest. Tie leaves gently at the top or cover with upturned pot. Blanching reduces bitterness and tenderizes inner leaves.
Harvest Ready
Ready to harvestHead is full, compact, and firm. Outer leaves are crisp and green; inner leaves are pale and tender if blanched.
Harvest in the morning for best crispness. Use a sharp knife to cut at the base. Can be harvested whole or by removing outer leaves progressively.
Common Pests
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Spray with strong water stream, insecticidal soap, or neem oil. Encourage beneficial insects like ladybugs.
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and
Hand-pick in early morning, use copper tape barriers, or beer traps. Remove garden debris where they hide.
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Use row covers on young plants, apply neem oil or spinosad. Encourage beneficial predators.
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Hand-pick or use Bacillus thuringiensis (Bt). Check undersides of leaves regularly.
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Use yellow sticky traps, spray with insecticidal soap or neem oil. Maintain good air circulation.
Uses
Salads and raw preparations
CulinaryOuter leaves provide crisp texture for mixed greens; blanched inner leaves offer mild, tender flavor ideal for fresh salads. Lightly bitter notes complement vinaigrettes with citrus or balsamic vinegar. [source]
Cooked greens and sautés
CulinaryEscarole holds its texture well when cooked. Popular in Italian cuisine sautéed with garlic, olive oil, and pasta, or added to soups and stews. [source]
Blanching for mild flavor
CulinaryBlanched inner leaves develop a creamy pale color and significantly milder taste, making them suitable for delicate preparations or those sensitive to bitterness. [source]
Digestive and liver support
MedicinalEndive and escarole contain inulin and other compounds traditionally used in herbal medicine to support digestive and liver health. [source]
Natural dye source
HouseholdThe leaves can be used to create natural dyes for textiles, producing greenish-yellow tones when processed with various mordants. [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 firm and full, typically 75-90 days after planting. Cut at the base just above soil level with a sharp knife. Can be harvested whole or by removing outer leaves progressively. Early morning harvest yields crispest leaves. Fall-grown escarole tastes best and is less likely to bolt. Store in refrigerator in a plastic bag for up to 2 weeks.
Fun Facts
- 🌱 Golda is an Italian heirloom variety with a heritage dating back generations in Mediterranean gardening traditions, prized for its ability to produce tender heads with minimal bitterness.
- 🌱 Escarole is technically a broadleaf variety of endive (Cichorium endivia), while Belgian endive or chicory (Cichorium intybus) is a different species requiring forcing techniques for pale shoots.
- 🌱 The name 'Golda' likely refers to the golden-yellow color of the blanched inner heart, which develops when outer leaves are tied or covered to exclude sunlight.
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