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Endive
DAYS TO SPROUT
DAYS TO
SPROUT
5-10 days
MATURES IN
MATURES
IN
48 days
TASTE IT FOR
TASTE IT
FOR
4-5 weeks
Care & Harvest
💡Temperature: Endive lettuce prefers cooler temperatures (60-70F), and will turn bitter and bolt in higher temperatures.
✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod. To delay bolting, cut yellow-flowering stems as they appear.
🔎 Plant Health: Aphids are a common pest, but you can use our prevention and treatment tricks to keep pests at bay!
🥬 Harvest: To harvest the tender center leaves at the heart of the plant, cut directly at the base of the leaf and collect. Outer leaves might be bitter but cooking or blanching can reduce bitterness.
Quick Facts
Endive lettuce is technically a chicory, and it is believed to have originated in Egypt and Indonesia. Endive has been cultivated in Europe since the 16th century.
The green, frizzy leaves grow in a tightly wound rosette shape. Endive is low in calories and high in vitamins K, A, C, and folate. This superfood green supports better digestion, skin health, bone strength, and liver function.
Endive lettuce is great as a salad green to add dimension to the mix. Leaves can be bitter, so many prefer the tender inner leaves at the heart of the plant as they taste sweeter. Cook or blanch mature outer leaves to reduce bitterness.
Harvest to Plate Recipe
How To Cook Endive
INGREDIENTS
- 1 head endive lettuce greens
- 2 tbsp olive oil
- 2 cloves garlic minced
- 2 tsp orange zest
- 2 tbsp orange juice
- 1 tsp crushed chili flakes
- 2 tbsp almonds toasted and chopped
- 2 tbsp pitted dates chopped
- salt to taste
INSTRUCTIONS
- Heat olive oil in pan over medium heat until shimmering. Add garlic, and cook until golden and fragrant, about 2 minutes.
- Add lettuce, orange zest and juice. Saute until stems are tender and leaves are bright green. Add chili flakes and season with salt.
- Remove from heat and toss in almonds and dates. Serve warm.