Endive Riccia Pancalieri. Very large full head. Nice frilly leaves. Larger and later than Cuor d'Oro. Bright green with large ribs and golden heart. Fall or spring, but best color and taste in fall. If desired, blanch heart by covering with pail or bucket or by tying up with string ten days before harvest. Cook as a side dish, use in soups or salads. 10 gram packet.
Posted by Deborah on 29th Dec 2011
Excellent endive, we use it in soup and fry it with olive oil, garlic and crushed red peppers. It is very easy to grow. Actually I usually end up planting too much and can't get it all before it warms up. Like all lettuce and greens turns bitter once it gets too hot and too much sun.