Every named escarole variety with its own growing guide, in one place. Escarole is the broad-leaved form of endive (Cichorium endivia var. latifolium), milder than curly endive and made for soups and salads. Start with the Endive guide for the general picture, then pick a variety below for the details that make it different.
- Natacha Escarole — The dense-hearted escarole: broad, smooth leaves folding into a creamy heart — the soup green that blanches itself.
- Blond Full Heart Escarole — The bolt-resistant escarole: generous yellow-hearted rosettes, naturally self-blanching, and built for a long harvest.
- Cornet de Bordeaux Escarole — The upright escarole: spoon-shaped leaves and a self-folding heart that holds from autumn into winter.
- Broad Leaved Batavian Endive — The escarole endive — broad, smooth leaves, mild flavor, and the classic soup green.
- Coral Escarole — The modern escarole: a medium, upright, self-blanching head with a creamy heart, slow to bolt, and ready in just 48 days.
- Full Heart Batavian Escarole — The classic escarole: broad, smooth, dark-green leaves wrapped around a deep, buttery blanched heart — the soup green by which others are judged.