How to Grow Escarole
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Escarole
Cichorium endivia var. latifolium
vegetableEscarole is a bitter leafy green in the chicory family, closely related to endive, characterized by its broad, deeply lobed outer leaves and pale, tender inner leaves. It has a slightly bitter flavor that mellows when blanched and is popular in Mediterranean cuisine, particularly Italian dishes. The plant forms a loose rosette rather than a tight head, making it distinct from true lettuce.
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Example Escarole timeline · Pittsburgh, PA (Zone 6b)
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Plant 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 Escarole
Around Jun 6≈ 50 days after planting
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Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 3-10; best grown as a spring or fall crop in warmer zones to avoid bolting
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Seedling
2-3 weeksTiny rounded cotyledons emerge, followed by small, slightly lobed true leaves
Keep soil evenly moist. Thin seedlings to proper spacing once they have 2-3 true leaves. Protect from direct sun if very young.
Vegetative Growth
4-8 weeksPlant develops multiple deeply lobed leaves in a rosette pattern; outer leaves are darker green and more bitter, inner leaves remain pale and tender
Water consistently and apply 1-2 inches of mulch to retain moisture. Fertilize every 3-4 weeks with balanced fertilizer. Monitor for pests.
Blanching (Optional)
1-2 weeks before harvestOuter leaves are tied or covered to exclude light, causing inner leaves to pale and become milder in flavor
When plant is nearly full-size, gather outer leaves and tie loosely with twine or cover entire plant with light-excluding materials. Blanch for 1-2 weeks.
Maturity
Ready to harvestPlant reaches full rosette size with well-developed leaves; inner leaves are fully blanched if covering was used
Check readiness by gently squeezing the center; it should feel firm. Avoid extreme heat stress which triggers bolting.
Harvest & Post-Harvest
As neededLeaves are cut or plant is harvested whole; flavor is optimized in cool weather or after blanching
Harvest in early morning for crispest leaves. Can do successive harvesting of outer leaves or cut whole plant. Use within a few days for best quality.
Common Pests
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Spray with strong water stream, insecticidal soap, neem oil, or release ladybugs. Row covers prevent infestation.
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Handpick, use copper tape barriers, beer traps, or diatomaceous earth. Maintain dry mulch around plants.
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Remove affected leaves, use reflective mulches, apply spinosad spray, or use row covers over young plants.
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Use row covers on seedlings, neem oil spray, or diatomaceous earth. Avoid planting near brassicas.
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Yellow sticky traps, spray with insecticidal soap or neem oil, encourage beneficial insects.
Uses
Salads & Fresh Cooking
CulinaryBlanched inner leaves are tender and mild for salads; outer leaves are excellent sautéed, braised, or added to soups. Popular in Italian cuisine, particularly in pasta dishes and minestrone. [source]
Braised & Cooked Greens
CulinaryEscarole's bitter compounds make it ideal for traditional Italian braised dishes, often served with garlic, olive oil, and white beans. The bitterness pairs well with rich sauces and cured meats. [source]
Digestive & Liver Support
MedicinalBitter greens like escarole stimulate digestive enzymes and bile production, traditionally used in herbal medicine to support liver function and promote healthy digestion. [source]
Nutritional Value
HouseholdEscarole is rich in vitamins A, K, and C, plus minerals like potassium and folate. A single cup of raw escarole provides substantial antioxidants including lutein and zeaxanthin for eye health. [source]
Pollinator & Beneficial Insect Support
WildlifeIf allowed to bolt and flower, escarole produces delicate blue flowers that attract pollinators and beneficial insects. The flowering stage supports biodiversity in vegetable gardens. [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 plants are 8-10 inches tall or reach desired size, typically 50-100 days after planting depending on variety and season. For full-plant harvest, cut at soil level with a sharp knife in early morning when leaves are crisp. For continuous harvest, remove outer leaves as needed, allowing the center to continue growing. Blanching for 1-2 weeks before harvest mellows bitterness and creates tender, pale inner leaves. Fall and spring crops taste best; summer crops tend to be more bitter and bolt more readily.
Fun Facts
- 🌱 Escarole has been cultivated since ancient times in Mediterranean regions and was a favorite of the Romans, who valued it for both culinary and medicinal properties.
- 🌱 The practice of blanching escarole by tying the outer leaves together is a traditional technique that can reduce bitterness by up to 40-50%, creating tender pale leaves prized by chefs.
- 🌱 Escarole is technically a broad-leaf variety of endive; in some European countries, the terms are used interchangeably, but true endive (Cichorium endivia var. crispum) has tightly curled, finer leaves.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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