How to grow Endive & Escarole
in the US

Endive and Escarole, they're cracking additions to your veggie patch, offering up some lovely bitter leaves for salads or cooking. These members of the Asteraceae family might look a bit like lettuce, but they've got their own distinct character. They're a good choice if you're after something a bit different for your meals, and they grow well on my plot, no messing about.

Sowing

Getting Endive and Escarole started from seed is how you'll do it, as you don't often see plug plants for these. Sowing times vary a fair bit by your USDA zone, so check the GrowMore CookMore app for the best dates for you, from late winter in warmer zones right through to fall. Pop seeds about 1/4 inch (0.5 cm) deep, spaced an inch (2.5 cm) apart. You can sow indoors or direct outside, depending on the variety and your weather. Aim to keep the soil consistently moist but not waterlogged. A little succession sowing every few weeks will give you a steady harvest rather than a massive glut all at once, you know what I mean.

Growing on

If you've started your seeds indoors or undercover, you'll want to prick out the strongest seedlings when they're big enough to handle, moving them into individual pots. Once they've got a few true leaves and all danger of your last frost has passed, start hardening them off gradually over a week or so. Then, you can plant them out into your garden, giving them about 10-12 inches (25-30 cm) of space between each plant. They're fairly sturdy once they get going and don't usually need any support.

Looking after it

Endive and Escarole like a steady supply of moisture, so keep them well-watered, especially during dry spells; it helps stop them from getting too bitter or bolting. A bit of compost worked into the soil before planting should be enough, they're not too greedy. You can try blanching them by tying the outer leaves over the heart a week or two before harvest; this makes the inner leaves milder and paler, which some folks prefer.

What goes wrong

Like a lot of leafy greens, aphids can be a bother, especially on young plants. Keep an eye out for them and blast them off with water if you spot any. Slugs are the other main culprit, they just love munching on those tender leaves. I use simple slug traps or just go out at dusk and pick them off by hand. Keeping the plot tidy helps too, removes their hiding places.

Harvest

You're usually looking at about 60 days from sowing to harvest, but again, listen to your local conditions. You can either pick the outer leaves as you need them, letting the plant keep growing, or harvest the whole head by cutting it at soil level. If you've got too much, it stores pretty well in a cool, dry place, or you can pop it in the fridge for a bit. Best to use it fresh though, for that proper crunch.