How to Grow Escarole Green Ribbed
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Escarole Green Ribbed
Cichorium endivia var. latifolia
vegetableEscarole Green Ribbed is a leafy green vegetable belonging to the chicory family, characterized by broad, slightly crinkled leaves with prominent pale green ribs and a mild, slightly bitter flavor. It forms loose heads or rosettes and is more cold-hardy than lettuce, making it ideal for fall and winter harvests. This variety is popular in Mediterranean cuisine and is eaten raw in salads or cooked in soups and sautés.
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Example Escarole Green Ribbed timeline · Pittsburgh, PA (Zone 6b)
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Plant Escarole Green Ribbed
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 Green Ribbed
Around Jun 6≈ 50 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Escarole Green Ribbed dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 3-10, with best production in cooler seasons (spring and fall)
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Seedling
2-3 weeksCotyledons emerge with the first true leaves appearing within 7-10 days. Plants develop 2-3 small leaves.
Keep soil moist and maintain 60-70°F temperature. Thin seedlings to proper spacing once they develop true leaves. Provide bright indirect light.
Vegetative Growth
3-4 weeksPlant develops increasingly larger leaves with visible pale green ribs. Forms an open rosette structure with 8-12 leaves visible.
Maintain consistent moisture and provide balanced fertilizer every 2-3 weeks. Remove any yellowing or damaged leaves. Monitor for pests.
Leaf Expansion
2-3 weeksLeaves enlarge significantly and become more prominent with deeper green coloring. Head becomes denser with characteristic ribbed texture clearly visible.
Continue regular watering and feeding. Provide afternoon shade in hot climates (above 75°F). Side-dress with compost.
Maturity
1-2 weeksPlant reaches full size with tightly packed leaves forming a loose head. Leaves are firm with visible pale ribs, measuring 12-18 inches in diameter.
Reduce nitrogen fertilizer to avoid excessive leafiness. Blanching can be done by tying outer leaves together 10 days before harvest for a milder taste. Check for bolting in warm temperatures.
Harvest
Ongoing or single harvestOuter leaves are firm and crisp, ready for picking. Plant can be harvested leaf-by-leaf or as a whole head.
Harvest in early morning for best crispness. Cut outer leaves first or harvest entire head at soil level. Wash and store immediately.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Spray with strong water stream; use insecticidal soap or neem oil; introduce ladybugs
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and
Hand-pick in early morning; use beer traps; apply diatomaceous earth; remove garden debris
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Use row covers; spray neem oil; dust with kaolin clay; maintain plant vigor
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Handpick; use Bacillus thuringiensis (Bt); cover with netting; encourage parasitic wasps
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Use yellow sticky traps; spray neem oil or insecticidal soap; prune infested leaves
Uses
Salads and Raw Preparations
CulinaryTender young leaves make excellent additions to mixed green salads with a mild, slightly bitter flavor profile. The pale green ribs add visual appeal and a pleasant texture contrast. [source]
Cooked Dishes
CulinaryEscarole is traditionally braised, sautéed with garlic and olive oil, or added to soups and stews (particularly Italian minestra). Cooking mellows the bitter flavor and creates a tender, savory side dish. [source]
Digestive and Detoxifying Properties
MedicinalEscarole contains inulin and other bitter compounds that support digestive health and liver function. These compounds are traditionally used to support digestion and bile production. [source]
Storage and Winter Availability
HouseholdEscarole's cold-hardiness allows for fall and early winter harvest in many regions, extending the fresh vegetable season beyond typical growing periods. Can be stored in cool conditions for several weeks. [source]
Pollinator and Beneficial Insect Support
WildlifeIf allowed to bolt and flower, escarole produces small blue or purple flowers that attract bees and beneficial insects, supporting garden biodiversity. [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 outer leaves are 8-12 inches long and fully expanded, typically 50-80 days after planting. Pick outer leaves individually for continuous harvest, or cut the entire head 1-2 inches above soil level for a single harvest. Morning harvest provides the crispest leaves. Escarole is more cold-hardy than lettuce and can be harvested even after light frosts, with flavor actually improving after cold exposure. Store unwashed leaves in a plastic bag in the refrigerator for 7-10 days.
Fun Facts
- 🌱 Escarole is believed to have originated in the Mediterranean region and has been cultivated since ancient times, with evidence of its use in ancient Egyptian and Roman cuisines.
- 🌱 The name 'escarole' comes from the Italian word 'scarola,' and it is a staple vegetable in Italian-American cuisine, particularly in dishes like Escarole and Beans (Escarole e Fagioli).
- 🌱 Unlike lettuce, escarole becomes sweeter and less bitter after exposure to frost, making fall harvests particularly flavorful—this cold-sweetening effect makes it an ideal choice for winter gardening in mild climates.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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