Description:

This rustic varity, well in the cold and humidity, so easy to succeed, gives beautiful salads with 1 thick and crunchy leaves.
The scarole is eaten in salads but also braised or smothered.

Culinary tip:

The scarole is eaten in salads but also braised or smothered.

Soil tip:

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

Culture advice:

1. Sows: Sow in the middle of the earth from May to July in lines 30 cm apart.
2. Thinning: At the 3-4 leaf stage, pull out the smallest plants and keep only the most vigorous ones, leaving only one salad every 30 cm.
3. Harvest: Harvest from September to November.

Plants:

The chicory scarole likes the proximity of cauliflower, because this combination will save space and watering.

The stages of sowing: