Endive and Escarole

Harvest when the plant is fully developed (10 to 12 inches across) and the center leaves have been blanched for 2 to 3 weeks by covering them or tying them loosely to exclude light. Generally, only the pale, center leaves are eaten.

Use Storage Method 1. Escarole can also be lifted from the ground, transplanted into damp soil, stored in the dark, and harvested as needed for 1 to 3 months. Endive will store for 2 to 3 weeks after harvest.

Nutrition note: 1 cup of chopped, raw, escarole contains 8 calories and 2 grams of fiber and is a good source of folate (18% DV). Color = green.

1 cup of chopped, raw endive contains 9 calories and 1.6 grams of fiber and is an excellent source of vitamin A (20% DV). Color = green, purple.

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