(45-60 days) Beautiful rosettes of long green leaves with a frilly outer edge and sweet white midribs(10-16"). Can be marketed as a full head or grown like baby leaf salad mix. John Navaziobred for spring or fall production, this endive was selected for good winter growth in cool, mild climates.
Leaves are very finely curled and deeply notched. Produces a good blanched and curled yellow heart. This heirloom is high quality and tasty. In 1885 Vilmorin said, "Bulk for bulk, it yields a larger amount of useful produce."
Broad, dark green heads with creamy-white, blanched hearts that are heavenly in salads; the leaves are very notched. This pre-1885 French heirloom is best for fall plantings. Hard to find.
With delicate, lacy leaves of rich green and a creamy, delectable heart, this frisee endive variety makes a pretty addition to salads. Tasty too, with a crisp, nutty flavor that will win plenty of praise. $3.99 $3.99
65 days. The French refer to endive as a frisée, we just call it delectable! The delicate, extra frilly leaves are smooth and finely ribbed. The mild flavor is perfectly balanced by a hint of tartness. Growing as a tightly massed, compact plant, the leaves at its heart are naturally blanched into a creamy white.
(45-60 days) Trés fin type endive (8-10" across) has deeply cut leaves, pale green in the outer, blanched at the heart. Called frisée by many when used in a mix, the grower must pay attention to tip burn pressure, as with any and all TFM types. Mild taste fo the blanched inner sprigs adds a unique contrast to any mix.
(45-60 days) French frisée endive (8-12" across) forms a heart of finely cut, frilly leaves that are mild, slightly bitter, and delicious. Largely adaptable to all soil types, though prefers cooler conditions, similar to lettuce.
We offer a select strain of "Witloof" or Belgian endive. This chicory is planted in the garden in spring, then dug and forced to grow in a cool, dark place, to make the delicious "Chicon heads" that command high prices at market. Very Tasty.
We planted this variety for our spring garden 2017 here in San Antonio, Texas. A lot of our cantaloupes started out with a pronounced curve on the flower end and going for about 2 inches. The flesh was sweet but on the curved part there was no flesh to eat. What caused this? Mary W.