Broadleaf Batavian Endive Seeds | Cichorium endivia | Escarole | Heirloom 1860s | Less Bitter | 80–85 Days

Broadleaf Batavian Endive Seeds – Cichorium endivia | Escarole | Heirloom Variety from the 1860s

Broadleaf Batavian Endive (Cichorium endivia), also widely known as escarole or broad chicory, is a classic cool-season heirloom dating back to the 1860s. It produces large, broad, slightly ruffled lettuce-like leaves 12–16 inches tall with a pleasantly mild bitterness — notably less bitter than curly endive varieties. The inner, blanched leaves are pale yellow-green and tender, making escarole exceptionally versatile: equally at home in raw salads, braised in rich broths, or wilted into pasta and soups. Approximately 25,000 seeds per ounce. Open-pollinated heirloom, non-GMO.

Variety Details

• Botanical Name: Cichorium endivia (broadleaf / escarole type)
• Common Names: Broadleaf Batavian Endive, escarole, broad chicory
• Type: Cool-season annual — open-pollinated heirloom, non-GMO
• Origin: Heirloom variety dating to the 1860s
• Leaf: Broad, slightly ruffled, pale to medium green; 12–16 inches tall
• Flavor: Pleasantly mild bitterness — less bitter than curly endive; blanching further sweetens the inner leaves
• Height: 12 inches | Head diameter: 10–12 inches
• Days to maturity: 80–85 days
• Seeds per oz: ~25,000
• USDA Zones: 3–12

Culinary Uses

• Raw in salads: Outer leaves add mild bitterness and structure; inner blanched leaves are tender and mild enough to use as a base green
• Italian braised escarole (scarola affogata): Wilted in olive oil with garlic, anchovies, capers, and olives — a classic Neapolitan preparation
• Escarole and white bean soup — a hearty Italian-American staple; escarole wilts into the broth and mellows beautifully
• Added to pasta e fagioli, ribollita, and minestrone in the final minutes of cooking
• Sautéed with garlic and olive oil as a simple contorno; finish with lemon juice
• Stuffed escarole leaves — blanched whole leaves used to wrap and bake fillings of breadcrumbs, cheese, and herbs
• Pizza di scarola — traditional Neapolitan double-crust pie filled with braised escarole, olives, and anchovies

Planting Guide

• Fall crop (preferred): Sow seeds directly outdoors in July. Water the bed, scatter seeds on the surface, and cover with ⅓ inch of soil. Thin to 12 inches apart in all directions when seedlings emerge. Fall cropping yields the best flavor — cool temperatures reduce bitterness.
• Early summer crop: Start seeds indoors 2 months before last spring frost, sowing ¼ inch deep. Thin to 6 inches. Transplant outdoors 12 inches apart, 4 weeks after starting.
• Winter crop: In mild-winter climates, sow approximately 2 months before last frost for a late-season harvest.
• Watering: Keep soil consistently moist to prevent leaf toughness and excess bitterness. Avoid wetting the leaves — wet foliage promotes rotting. Mulch to retain moisture and suppress weeds.
• Blanching: For milder, sweeter inner leaves, tie the outer leaves together to shade the plant’s center 2–3 weeks before harvest. Ensure leaves are completely dry before tying to prevent rot.

Harvesting

• Cut individual outer leaves for baby greens as soon as they reach a good size — cut-and-come-again production.
• Harvest mature heads by cutting at the base. Leave 1 inch of stem for potential regrowth.
• Flavor is best in cool weather — light frost sweetens the leaves and reduces bitterness.

Seed Saving

• Endive must be overwintered to produce seed.
• In areas with severe winters: cut plants down to 2 inches, dig roots, and store in damp sand at 33–40°F until spring. Replant after last frost.
• In mild-winter climates: overwinter in place under a thick layer of mulch.
• Allow plants to flower and set seed. When seed heads are dry and seeds feel firm, spread on a surface to dry for at least 10 days.
• Shell by placing seed heads in a bag and applying pressure with a weight, or plant heads whole. Store in a cool, dry location — viability up to 8 years.