(85 days) Open-pollinated. Also known as Escarole. Although very similar to Broad-Leaved, we liked this strain better for being a little more tender and buttery.
Smooth broad dark green outer leaves with creamy yellow closely bunched center leaves that Fearing Burr described as thick and fleshy in his 1863 Field and Garden Vegetables. Lauded by William Woys Weaver as a good salad green, not bitter.
Especially good as a fall crop; tolerates frost under row cover. Best cooked—one Italian tradition is to braise with white beans, also makes a savory escarole and leek pie.③
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