From Territorial Seed: “75 days. This Tres Fin type endive flaunts dense heads of finely cut, succulent leaves. The frost-hardy plants reach 5 inches tall and a broad, 13 inches across with emerald leaves that blanch to a creamy heart. The full-bodied leaves offer excellent texture and a sweet-touched-with-bitter flavor to round out more mildly flavored greens in winter salads. The crop has very good field-holding capacity and remains less bitter than other endives in its class.” Photo also courtesy of Territorial Seed.
Care: Plant 10-16″ apart in rows 16-18″ apart in sun. Harvest heads as soon as mature for best flavor.
Red or green or in between, Italian chicories (aka endive, frisee, and radicchio) are heritage greens that combine a sweet, flowery fragrance with an intriguingly peppery bite. Gorgeous in the garden and stunning on the plate, this bevy of Italian beauties offer myriad variations to enjoy. With scoop-shaped leaves that are perfect for dipping, these flavorful greens partner deliciously with distinctive cheeses and creamy dressings. Their spunky bite is mellowed by slow cooking; try braising in butter or splitting whole heads lengthwise and grilling until lightly caramelized. Josh Volk of Slowhand Farm offers more ideas here and explains how to get the most from these versatile vegetables here. We think you’ll be as excited as we are when you see this fantastic brochure from Osborne Quality Seeds (we’re grateful for the loan!) as well as this informative Italian poster featuring many of the varieties we’re growing.
Cold-tolerant plants that stand in the field for harvest as needed in late fall and early winter. May overwinter in mild seasons, or die back and sprout from the root in spring for an extra-early crop. See our Fall & Winter Vegetable Guide for specific planting/harvest times & freeze-out temperatures.