Sometimes known as Italian Chicory, this endive is grown as a leaf vegetable which can be roasted or grilled. In Italy, it is popularly servedgrilled in olive oil. Round, solid and compact heads sport heart-shaped, deep red leaves.
When to Plant:
For best results, start indoors as early as 8-10 weeks in small pots or egg cartons and place them in a greenhouse or a warm, moist environment. Sow outdoors 4-6 weeks before your anticipated final frost date in the Spring. The goal is to harvest before daytime temperatures exceed 85 degrees F, and the plant is ready to harvest generally 80-90 days after they’re sown.
How to Grow:
If starting inside, transfer to your garden after the danger of frost has passed, and plant 6 inches apart. If sowing outdoors or when transferring, plant in well-draining loose soil. Full sun is preferred, but endive will tolerate some shade. keep area moist and evenly watered to promote faster growth. A lack of water will cause leaves to become bitter. You can add aged compost to planting area before sowing and side dress plants with compost midseason.
When to Harvest:
Harvest 80-90 days after planting, when leaves are about 5 – 6 inches tall. Cut right above soil level for continuous harvest. If harvesting in the fall, make sure to harvest before any frost, or else your endive crop will be ruined. Endive can be stored in the refrigerator for up to 2 weeks. You can freeze, can, or dry the leaves.
Planting Guide included. Ships in padded envelope.
Visit heirseeds.com to view our full inventory of rare heirloom seeds.