Endive, Indivia Scarola Bubikopf 3 Sel. "Compacta" Mid-Early. Good sized plant with a compact, full heart. The large rounded leaves are tender and crunchy. Ideal for pan frying with garlic, olive oil and salt. Dark green leaves with more serrated leaves than other escaroles. 50-60 days. Tender, not bitter, and a reliable header Great escarole taste.
Bionda a Cuore Pieno Sel. "Franchi" Escarole. Mid-early. Very large head and full heart.
Endive, Indivia Riccia Cuor D'Oro Sel. Franchi. Early, vigorous plant with full heart and serrated leaves with white ribs. Tie up 7 days before harvest to blanch.
Endive, Indivia Riccia Pancalieri A Costa Bianca. Early. Endive Riccia Pancalieri. Very large full head. Nice frilly leaves. Larger and later than Cuor d'Oro. Bright green with large ribs and golden heart. Fall or spring, but best color and taste in fall. If desired, blanch heart by covering with pail or bucket or by tying up with string ten days before harvest. Cook as a side dish, use in soups or salads.
Cornetto Di Bordeaux Escarole. Mid-Early. Large upright plant with full open head, large dark green external leaves with light green-blond heart.
Cuor D' Oro Endive. Early. Vigorous plant with full heart, serrated leaves with white ribs. Tie up 7 days before harvest to blanch.
Verde A Cuore Pieno "Green, Full Hearted Escarole". Mid-Late. Good sized plant with full compact heart. Produces a good sized head of crunchy and mild-flavored leaves. Escarole is an European favorite where the the outer leaves are cooked and the inner leaves are blanched and used in salads. Also good boiled then used with pasta or just added to soups. Non GMO Seeds.
Bionda A Cuore Pieno Escarole. Mid-Early. Very large head and full heart. Leaves are green/blond with light ribs and are very crunchy and thick.
Endive Escarole, Indivia Scarola Sel. Gigante Di Bergamo. Mid-late. Head of notable dimensions, serrated and compacted tender leaves with light, crunchy ribbing. Good resistance to low temperatures. Use raw or pan fry with garlic and salt.
