Escarole's leaves are wider and more tender than those of endive, with a milder, more delicate flavor. Like endive, the plants are relatively dense, causing them to form a center of pale, blanched leaves. Used as a base for salads in place of lettuce, or wilted in a variety of delicious recipes.
Early escarole, more compact, with darker-green leaves than Natacha.
Early organic escarole.
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