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Endive & Escarole: Escaroles

Broad, smooth, ruffled-pinnate or wrapping entire leaves, best sown from July thru September for full sized, well-hearted heads.

Oregon Tilth Certified Organic Seed

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Anjou 
A long and large semi-heading type with broadly pinnate leaves, best suited for autumn and spring harvesting. Easy continuous harvest from tender inner leaves. From the Kokopelli French collection. pricing and more info...
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 Blonde Full-Hearted (Endive & Escarole)  Blonde Full-Hearted 
A big blonde escarole, blanches easily to form full golden-white hearts. These are terrific in late fall when full size lettuce has played out and frost is in the air. Much better shelf life than lettuce. pricing and more info...
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Coral 
A great commercial standard of the “cornet” type available during the 1990s, now off the radar for many years. Medium green, medium sized, slowly grows into a very dense, cold-hardy, flavorful head. An old and much-folded seed envelope for this was handed... pricing and more info...
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 Cornet de Bordeaux (Endive & Escarole)  Cornet de Bordeaux 
The “cornet” type escaroles are formed of broad smooth wrapping leaves that fully enclose the heart, creating, a crunchy romaine-like salad for winter use. More cold hardy than most other escaroles, used for winter harvest in France. From Kokopelli. pricing and more info...
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 Golden Giant (Endive & Escarole)  Golden Giant 
Escarole in the biggest sense—large 15” tall heads with well-wrapped golden hearts. Begin sowing in July for largest heads of creamy smooth blanched leaves. Terrific salad, and also braised or roasted with meats. Limited supply this year. pricing and more info...
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Great Batavian 
Broad smooth leaves of very mild escarole in selfblanching heads, 12” tall and across. Uniform plants are dark green with creamy hearts. Sow early for spring crops, and again in late July thru August for fall and winter. Best base green for the holidays! pricing and more info...
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