Description:

This hardy variety, tolerating cold and humidity well, and therefore easy to achieve, gives beautiful salads with thick and crunchy leaves.
Escarole is eaten in salads but also braised or stewed.

Culinary tip:

Escarole is eaten in salads but also braised or stewed.

Soil tip:

To reduce its bitterness, blanch the heart of escaroles as soon as they reach 30 cm in diameter by binding the leaves 8 to 10 days before harvest.

Cultural advice:

1. Sowing: Sow in the ground from May to July in rows 30 cm apart.
2. Thinning: At the 3-4 leaf stage, pull out the smallest plants and keep only the most vigorous, so that only one salad is left every 30 cm.
3. Harvest: Harvest from September to November.

Companion plant(s):

Escarole chicory likes the proximity of cauliflower because this combination will save space and watering.

Reason for destocking: expiry date close to or exceeded, discontinuation of product monitoring