Batavian Full Heart endive
batavian-full-heart-endive Batavian Full Heart endive "Chicorium endivia
HOW TO GROW ENDIVE
Grow similar to lettuce. Start indoors 4-5 weeks before last frost, plant out 4 weeks before frost. For fall harvest, transplant 8–10 weeks before first frost. Spacing closely at 8-10" encourages these varieties' self-blanching characteristics. Blanching by excluding light for 10 to 20 days is done by covering with a pot with the hole covered, typing up heads or mound up earth. Plants should be kept dry while covered. Baby leaf maturities are from direct seeding. More tolerant of high temperatures than lettuce and can be grown from cool temperate areas to tropical lowlands. Endive is used as a substitute for lettuce in the tropics as it is more resistant to diseases. Soil pH 5.6-7.5. Hardiness zones 3. Biennial.
Average 14,100 seeds per ounce. Federal germination standard: 70%. Usual seed life: 5 years. Isolation distance for seed saving: 1/2 mile.
Planting Depth 1/4”
Soil Temp. Germ. 60˚F
Days to Germ. 15
Plant Spacing 8–10”
Row Spacing 16-18”
Days To Maturity 90
Full Sun, Moist Well Drained
Average 14,100 seeds per ounce. Federal germination standard: 70%. Usual seed life: 5 years. Isolation distance for seed saving: 1/2 mile.
Planting Depth 1/4”
Soil Temp. Germ. 60˚F
Days to Germ. 15
Plant Spacing 8–10”
Row Spacing 16-18”
Days To Maturity 90
Full Sun, Moist Well Drained
Batavian Full Heart Seed Count
1 Ounce ≈ 20,250 seeds
- 300 Seeds$3.50
- 3000 Seeds$12.50
- 1 Ounce$32.50
Large, broad, slightly twisted lettuce-like leaves form round, 12-16” tightly packed head on 8” tall plants. Creamy-white very deep hearts, thick bulky texture. Adds flavor to salads and easy to blanche. Tags: Type: Savoy, Color: Green, Shape: Dense, Specialty: Cooking Green, Specialty: Heat Resistant, Heritage: New...
Large, broad, slightly twisted lettuce-like leaves form round, 12-16” tightly packed head on 8” tall plants. Creamy-white very deep hearts, thick bulky texture. Adds flavor to salads and easy to blanche. Tags: Type: Savoy, Color: Green, Shape: Dense, Specialty: Cooking Green, Specialty: Heat Resistant, Heritage: New Listing, Season: Spring Fall Winter, Certification: Organic.
Endive was first brought into cultivation in the Eastern Mediterranean region and is native to Turkey and western Syria. It spread to central Europe in the 16th century. Endive belongs to the chicory genus, which includes several similar bitter leafed vegetables. Species include endive (Cichorium endivia), Cichorium pumilum and common chicory (Cichorium intybus). Common chicory includes chicory types such as radicchio, puntarelle, and Belgian endive. There is considerable confusion between Cichorium endivia and Cichorium intybus. Because of the name, endive is wrongly associated with Belgian endive which is a cultivated variety of common chicory. Endive is also a common name for some types of chicory (Cichorium intybus).
There are two main varieties of cultivated endive:
Curly endive or frisée (var crispum). This type has narrow, green, curly outer leaves. It is sometimes called chicory in the United States and is called chicorée frisée in French. Further confusion results from the fact that frisée also refers to a technique in which greens are lightly wilted with oil. Curly endive or frisée (var crispum). This type has narrow, green, curly outer leaves. It is sometimes called chicory in the United States and is called chicorée frisée in French. Further confusion results from the fact that frisée also refers to a technique in which greens are lightly wilted with oil.
Escarole or broad-leaved, endive (var latifolia) has broad, pale green leaves and is less bitter than the other varieties. Varieties or names include broad-leaved endive, Bavarian endive, Batavian endive, grumolo, scarola, and scarole. It is eaten like other greens, sauteed, chopped into soups and stews, or as part of a green salad. Delicious endive recipes."
Endive was first brought into cultivation in the Eastern Mediterranean region and is native to Turkey and western Syria. It spread to central Europe in the 16th century. Endive belongs to the chicory genus, which includes several similar bitter leafed vegetables. Species include endive (Cichorium endivia), Cichorium pumilum and common chicory (Cichorium intybus). Common chicory includes chicory types such as radicchio, puntarelle, and Belgian endive. There is considerable confusion between Cichorium endivia and Cichorium intybus. Because of the name, endive is wrongly associated with Belgian endive which is a cultivated variety of common chicory. Endive is also a common name for some types of chicory (Cichorium intybus).
There are two main varieties of cultivated endive:
Curly endive or frisée (var crispum). This type has narrow, green, curly outer leaves. It is sometimes called chicory in the United States and is called chicorée frisée in French. Further confusion results from the fact that frisée also refers to a technique in which greens are lightly wilted with oil. Curly endive or frisée (var crispum). This type has narrow, green, curly outer leaves. It is sometimes called chicory in the United States and is called chicorée frisée in French. Further confusion results from the fact that frisée also refers to a technique in which greens are lightly wilted with oil.
Escarole or broad-leaved, endive (var latifolia) has broad, pale green leaves and is less bitter than the other varieties. Varieties or names include broad-leaved endive, Bavarian endive, Batavian endive, grumolo, scarola, and scarole. It is eaten like other greens, sauteed, chopped into soups and stews, or as part of a green salad. Delicious endive recipes."
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