Escarole

Thought to have originated either around the eastern Mediterranean or in India, escarole is a cousin of the curly endive whose leaves are broader, paler and less bitter than other members of the endive family.

Care and Handling

Ideal Storage Temperature: 32° -36°F. 85-90% relative humidity. Product should be refrigerated, topped with ice, and stored in an area with good air circulation.

Tips

  • Both curly endive and escarole are available year-round, with the peak season from June through October. Look for fresh-looking, green heads with a crisp texture.
  • Sometimes marketed as Batavian endive, escarole, a popular salad ingredient, is a broad-leafed cousin of curly endive. Look for crisp, green heads.
    Store escarole, tightly wrapped, in the refrigerator for up to three days.
  • Escarole is used mainly in salads, but can also be briefly cooked and eaten as a vegetable or in soups.

Did You Know?

Escarole was widely cultivated in England from at least the 1500s and is a favorite green in Sicilian cuisine.

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