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
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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
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Bubikopf This escarole is intended for planting from June through September, for corresponding harvests from October through December. Olive oil, salt, a pan. pricing and more
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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
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Escapade Escarole Mix This is the broadleaf counterpart to ‘Endeavor’ Endive, smooth leaves with entire, uncluttered margins, forming nicely hearted heads. Like all escarole and endive, these are best planted for maturation in the cooling shortened days of autumn, or with season extension, holding into winter. Spring plantings are of ephemeral utility, but can fill a need for early salad diversity. pricing and more
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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. pricing and more
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