Drizzled de Meaux Endive (Cichorium endivia), also known as Escarole or Broad-Leaved Endive, is a leafy green from the chicory family prized for its tender, curly leaves and mildly bitter flavor. This versatile vegetable is commonly used in both raw and cooked dishes, lending a crisp texture and robust taste to salads, soups, and sautés. Its light-green outer leaves and creamy-yellow heart make it visually appealing and a nutritious addition to a healthy diet.
Endive has a long history dating back to ancient Egypt and Greece, where it was cultivated for its culinary and medicinal qualities. The Drizzled de Meaux variety originates from France, known for its curly leaves and balanced flavor. It has been a staple in European cuisine for centuries, particularly in Mediterranean dishes, and has gained popularity worldwide for its versatility and ease of growth.
The Drizzled de Meaux Endive forms a dense, rosette-like head with broad, curly leaves. The outer leaves are light green and slightly tougher, while the inner heart is tender, pale yellow, and mildly bitter. The plant typically grows to a height of 20-30 cm (8-12 inches), making it suitable for small garden spaces. The crisp texture and distinctive flavor profile, combining mild bitterness with a hint of sweetness, make it a unique ingredient in various culinary applications.
Sowing: Sow seeds directly outdoors in early spring or late summer for a fall harvest. Plant seeds 0.5 cm (1/4 inch) deep, spacing them 20–30 cm (8–12 inches) apart in rows 30–40 cm (12–16 inches) apart. Thin seedlings as they grow to prevent overcrowding.
Soil: Prefers fertile, well-draining soil with a slightly acidic to neutral pH (6.0–7.0). Add compost or organic matter to improve fertility and soil structure.
Watering: Water consistently to keep the soil evenly moist but not waterlogged. Consistent moisture ensures tender, flavorful leaves and reduces bitterness.
Care: Plant in full sun to partial shade. Fertilize with a balanced fertilizer every 3–4 weeks to encourage healthy growth. Mulch around the base to retain soil moisture and suppress weeds. Blanching (covering the center leaves to block sunlight) for 10–14 days before harvesting can reduce bitterness and create a more delicate flavor.
Harvesting: Harvest when the rosette of leaves is fully formed, typically 50–70 days after sowing. Cut the plant at the base or pick individual leaves as needed. Use fresh for salads or cooked in various dishes.
Note: Endive grows best in cooler weather and may bolt in hot temperatures. For extended harvests, stagger sowings every 2–3 weeks. Regular care ensures a continuous supply of crisp, flavorful leaves.
Drizzled de Meaux Endive is a versatile vegetable that shines in both raw and cooked dishes, bringing its crisp texture and distinctive flavor to a variety of cuisines.
When raw, it is often used in salads, paired with ingredients like citrus, nuts, and creamy dressings that complement its mild bitterness. In cooked preparations, the leaves are excellent for sautéing, braising, or adding to soups, where the heat softens the texture and mellows the flavor. It pairs beautifully with garlic, olive oil, and cured meats, making it a staple in Mediterranean recipes.
