How to Grow Scarole
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Scarole
Cichorium endivia var. latifolia
vegetableScarole is a leafy green vegetable in the chicory family, characterized by broad, slightly wrinkled leaves with a mild, slightly bitter flavor. It is closely related to endive and is often used interchangeably in Mediterranean cuisine. The plant forms a loose, open rosette of leaves rather than a tight head.
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Example Scarole timeline · Pittsburgh, PA (Zone 6b)
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Plant Scarole
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 Scarole
Around Jun 6≈ 50 days after planting
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Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 4-9; prefers cooler weather in spring and fall
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Seedling
2-3 weeksTiny plants with 2-4 true leaves, delicate and tender
Keep soil moist and warm (60-70°F). Provide gentle air circulation. Thin seedlings to proper spacing when 2-3 inches tall.
Vegetative Growth
4-6 weeksPlant develops multiple broad leaves in a loose rosette pattern; leaves are bright green and deeply wrinkled
Maintain consistent moisture and cool temperatures. Side-dress with compost or balanced fertilizer every 3-4 weeks. Remove any yellowing outer leaves.
Leaf Development
3-4 weeksLeaves expand significantly, becoming broader and more numerous; plant reaches 12-18 inches in diameter
Continue regular watering and feeding. Monitor for pests and diseases. Avoid overhead watering to prevent fungal issues. Some gardeners blanch outer leaves by bundling them loosely to create milder, tender inner leaves.
Blanching (Optional)
10-14 daysOuter leaves are tied together to block sunlight from inner leaves, creating tender, pale-colored leaves with reduced bitterness
Begin blanching 10-14 days before harvest by gently gathering outer leaves and tying them loosely with twine or using a blanching cone. Ensure adequate ventilation to prevent rot.
Harvest Maturity
Ready to harvestPlant reaches full size with dense foliage; inner leaves are tender and ready for harvest
Harvest when leaves are crisp and turgid, ideally in cool morning hours. Cut outer leaves first or harvest entire plant by cutting at soil level.
Common Pests
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Spray with strong water jet to dislodge; use insecticidal soap or neem oil; introduce ladybugs for biological control
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and
(Gastropoda)
Hand-pick at dusk; use beer traps or diatomaceous earth barriers; encourage ground beetles and other natural predators
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Use yellow sticky traps; spray with insecticidal soap or neem oil; improve air circulation
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Use row covers on young plants; spray with pyrethrin or spinosad; maintain consistent watering
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Remove affected leaves; use row covers; spinosad spray for severe infestations
Uses
Salads & fresh preparations
CulinaryScarole's tender leaves are excellent raw in salads, especially after blanching, which mellows the bitter flavor. The broad leaves provide good texture and substance compared to more delicate lettuces. [source]
Cooked greens
CulinaryScarole can be sautéed with garlic and olive oil, added to soups and stews, or braised as a side dish. Cooking significantly reduces bitterness and creates tender, savory dishes. [source]
Digestive support
MedicinalThe bitter compounds in scarole, particularly inulin and sesquiterpenes, traditionally support digestive health and liver function. These compounds have been used in herbal medicine for centuries. [source]
Natural chlorophyll source
HouseholdScarole is rich in chlorophyll and can be used to make fresh vegetable juices or smoothies, providing natural detoxifying compounds and nutrients. [source]
Pollinator and beneficial insect support
WildlifeIf allowed to flower, scarole produces attractive blooms that attract bees and other pollinators, supporting garden biodiversity and beneficial insect populations. [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 in the morning when leaves are crisp and full of moisture. For loose-leaf harvesting, pick outer leaves first and allow the plant to continue growing. For whole-plant harvest, cut 1-2 inches above soil level with a sharp knife. Scarole is best harvested in cool seasons (spring or fall); heat encourages bolting and increases bitterness. After blanching, harvest within 1-2 weeks for optimal tenderness. Store in refrigerator in a plastic bag for up to 2 weeks.
Fun Facts
- 🌱 Scarole is also known as Batavian endive or escarole and is a staple in Italian, Spanish, and Portuguese cuisines, particularly in soups like Italian Wedding Soup and Pasta e Fagioli.
- 🌱 The blanching technique used to tenderize scarole leaves was developed centuries ago in European gardens and creates a natural gradient from pale, mild inner leaves to more bitter, robust outer leaves.
- 🌱 Scarole is extremely cold-hardy and can be one of the last crops harvested in fall gardens; in mild climates, it can overwinter and be harvested again in spring.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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