Endive Cuor d'Oro (75-4)

My previous review didn't address the marked difference between this Heart of Gold (HOG) Endive and the RICCIA PANCALIERI C. BIANCA Endive (RPCB); the RPCB is much milder than HOG.

TRICK: Like Arugula, just use fresh or crushed & dehydrated 1/2 inch flakes of RPCB as a SECRET bitter agent, instead of Arugula.

SUPER SECRET - HOG is easier to harvest and prep than Arugula: Big flat leaves, rolled together, then chopped at 90 degree angles, dehydrate below 115 degrees and it counts as RAW, adding live enzymes held in dehydrated suspension.

Prolific seeds. This is a mild tasting green that is great for braises, mincing for soups or rice. Cut in 1/2 inch pieces if using for juicing, as you would for celery. 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

I planted it in the garden 2 years ago and it grew where other things did not. What I liked about it was that I really knew nothing about endive and it grew without any extra help and lasted way longer than the lettuce. I was still cutting off endive after frost. I kept it under row cover too and had endive for a long time. I also noticed, for those that are market gardeners that it held up well at the table during an afternoon market. I don't remember when I planted it for sure but I believe it would have been around the first week of June by direct seeding and I harvested from mid summer through fall.
Cynthia in Ohio

We grow endive in cool, autumn weather. We love to suggest people have an endive salad with a creamy cheesy dressing - feta or blue cheese to accompany a main dish of pasta with any tomato sauce. Our CSA members tell us this is great!

I'm not sure if this is the variety I have grown, but I'm very happy with escarole as a fall/winter green, especially in my greenhouse. Last winter it was outstanding! The blanched greens tasted very much like a bold lettuce. Almost no bitterness. I was able to use both outer leaves for cooked dishes (soup, braised greens) and the inner leaves for fresh salads. Yum!