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Endive Riccia Pancalieri (75-1)
Endive Riccia Pancalieri (75-1)
3 reviews
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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. Approximately 900 seeds per gram.
To see our growing guide for endive and escarole, click here.
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Celia This emerged early and grew prolifically in my clay, rocky soil. I love bitter greens so our prolonged heat this summer didn't bother me. The crop was bitter, delicious in Zuppa di Ecarola e cannelloni. Will definitely grow this again next year.
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Alicia Kelso Prolific seeds, mild tasting green that is great for salads and juicing, braises, mincing for soups or rice. I grew it during fall 2013 and planted more in February 2014. Great inter-cropping crop, to shade the soil, conserve water. 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
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Deborah 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.