Escarole: A Comprehensive Guide to Growing and Harvesting
Introduction
Escarole is a leafy green vegetable that is related to endive and is often used in salads. It is a cool-season biennial that is typically grown as an annual. Escarole is a hardy green that thrives in late summer and fall, and it is a good source of vitamins A and K, as well as folic acid.
What is Escarole?
Escarole has smooth, broad, green leaves that have a slightly bitter taste. It is less bitter than other members of the endive family, such as chicory and radicchio. Escarole is often used in salads, but it can also be cooked in a variety of ways, such as sautéing, stir-frying, or braising.
How to Grow Escarole
Escarole is easy to grow in well-drained soil that is rich in organic matter. It prefers full sun, but it can also tolerate partial shade. Escarole can be sown directly in the garden in early spring or late summer. The seeds should be planted 1/4 inch deep and 1 to 2 inches apart.
Once the seedlings have emerged, they should be thinned to 6 to 12 inches apart. Escarole plants should be spaced 18 to 24 inches apart.
Escarole requires regular watering, especially during hot weather. The soil should be kept consistently moist, but not soggy. Escarole plants should also be fertilized every few weeks with a balanced fertilizer.
How to Care for Escarole
Escarole is a relatively low-maintenance plant, but there are a few things you can do to ensure a healthy crop.
- Blanching: Blanching escarole helps to reduce its bitterness. To blanch escarole, simply cover the plant with a pot or box to deprive it of sunlight. Blanching takes about two to three weeks.
- Pest and disease control: Escarole is susceptible to a few pests and diseases, such as aphids, snails, and slugs. These pests can be controlled with organic methods, such as insecticidal soap or neem oil.
Harvesting Escarole
Escarole is ready to harvest when the leaves are 4 to 5 inches long. The outer leaves can be harvested first, and the plant will continue to produce new leaves throughout the season.
Nutritional Value of Escarole
Escarole is a good source of vitamins A and K, as well as folic acid. It also contains a variety of minerals, such as calcium, iron, and magnesium.
Culinary Uses of Escarole
Escarole is a versatile green that can be used in a variety of dishes. It is often used in salads, but it can also be cooked in a variety of ways, such as sautéing, stir-frying, or braising. Escarole is a good addition to soups, stews, and casseroles.
Conclusion
Escarole is a nutritious and versatile green that is easy to grow and care for. It is a good choice for gardeners of all levels of experience.
