Escarole ‘Matilde’

Description

From Uprising Seeds: “Escarole, as a culinary green, is noted in the very early histories of Rome, Greece, and Egypt; name-dropped by both Pliny and Ovid in texts. Its cultivation in England goes back at least to the 1500s. We will not lie, Escarole is one of our favorite greens in the chicory family and that is saying something. Wide broad-leaved rosettes grow in fall and are usually tied (or on small scale covered with cloches) a couple weeks prior to harvest to blanche the hearts. The texture is very tender and the flavor rich, nutty and very mildly bitter. It is one of our very favorite chicories for raw salads, but is also used in Sicily and elsewhere as the base for one of the most comforting Autumnal soups we make—a simple, subtle brothy affair that just screams for a crust of bread and a comfortable chair next to a window to sit, eat, and watch the rain come down. Also a classic green for “wedding soup.” Matilde is an excellent Escarole for long day (early) cycles, with the highest flexibility of sowing dates for late summer through late fall harvest periods. It has bright buttery yellow cores, excellent and uniform structure, and resistance to bolting and stem cracking. 60-70 days.” Photo also courtesy of Uprising Seeds.

Care: Plant 10-12″ apart in rows 18-36″ apart in full sun, cool moist soil. Harvest heads as soon as mature for best flavor.

Continuous Harvest variety

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.