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Escarole Cornetto Bordeaux (121-5)

$6.70

Escarole Cornetto Bordeaux. Large upright, almost heading type, with full white ribs and green leaves. Easy to grow. Excellent taste. Use in soups, salads or cook. Best for fall if growing full sized heads; can be grown in spring, especially if using transplants. 9 and 30 gram packet.

To see our growing guide for endive and escarole, click here.

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Escarole Cornetto Bordeaux. Large upright, almost heading type, with full white ribs and green leaves. Easy to grow. Excellent taste. Use in soups, salads or cook. Best for fall if growing full sized heads; can be grown in spring, especially if using transplants. 9 and 30 gram packet.

To see our growing guide for endive and escarole, click here.

Reviews (6)

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Cornetto di Bordeaux is the other choice for us along with Bubikopf. Cornetto is probably even better in our wet, muddy winters because it grows tall instead of out like Bubikopf. But both are standouts and we will always grow them for our winter staples. Our customers who have discovered the joys of winter gardening have also really enjoyed them both!
Posted by Buca on 7th Mar 2017

This is my favorite escarole. The leaves are tender and re-grow quickly after a picking. They are good in salad, and very good cooked as a green or in soups (like Italian Wedding Soup). I plant it in the fall here in central Florida and harvest it until it gets hot in the spring. This is something I have in my garden every year.
Posted by Karen B. Central Florida on 28th Mar 2014

Prolific seeds. This is a mild tasting green that is great for stuffing with rice and meat braises, mincing for soups or rice. I grew it during fall 2013 and planted more in February 2014. I live in the high desert (3500 ft) of southern California and the cool months are October through March. I have built raised bed planters and enclosed them with 1/4" hardware cloth and 50% Aluminet shade cloth, so it is cooler than being open to the sun. We'll see how long into the heat I can grow it :-) Paradise Farm, California
Posted by Alicia Kelso on 28th Mar 2014