Endive

Endive can be now be planted from seed. There are two types of endive: (1. curled or fringed; and (2. broad leaved, called escarole. French and Belgian endives are actually a member of the chicory family.

Like lettuce, endive is a cool-weather crop, although it's more tolerant of heat than lettuce. Grow endive in well-worked soil with good drainage and water retention. Water regularly to keep the plants growing quickly; lack of water will slow growth and cause the leaves to become bitter. A few frosts improve the flavor of endive.

Sow endive seeds 1/4" deep, and 18" between plant centers (instead of in rows). It is a heavy feeder, so regular fertilizing is best. It takes 10-14 days for the seeds to germinate, and about 90 days until it's ready to harvest. Crowded plants may bolt early. Endive tolerates partial shade well.

Endive is naturally somewhat bitter. To reduce the bitterness, cut off the light to the heads, or "blanch" them, right out in the garden, about a week before harvesting them. Gather the leaves of the plant and tie them together above the head; or cut the tops and bottoms out of milk cartons and slip these homemade blanching tubes over the plants. To harvest, cut the plant off at soil level.

French or Belgian endive is mostly grown for the bud it produces, shown in the picture. Each root has one growing bud. The "budless" root could be dried, roasted, ground, and used as a coffee substitute.

A great pictorial article on growing Belgian Endive is located here.