Curly Endive and Escarole

“A great help for your heart”

The curly endive and the escarole are two bushy vegetables with a short stem and frilly leaves with a more or less compact heart. To whiten this part of the stem, often called the head, sometimes the stems are tied for about two weeks before harvesting. The most common sowing period is July-August for both vegetables and harvesting is done from autumn to the end of winter, depending on the climate. The escarole and the curly endive are two autumn-winter vegetables, great for satisfying the body’s vitamin and salt needs in the seasons in which most vegetables are no longer available.

The curly endive is characterised by its frilly leaves with the typical curly flaps, a pleasant bitter taste and a crunchy texture. The escarole, instead, has wavy broad leaves and inner margins folded towards the centre, it is crunchy and can be considered the most important type of endive, both in terms of quality and distribution. They have been highly appreciated since ancient times for their energetic, cleansing and diuretic properties. In Italy, but also here in Sardinia, the land is particularly suitable for their cultivation. Endives are marketed for the fresh market to be consumed in salads or as cooked vegetables or destined for the preparation of 4th-category salads.


It is also important to note that due to the high fibre content and the good levels of vitamins and potassium, it is especially suitable for the diet of people suffering from a metabolic disorder or who are at cardiovascular risk.

Nutrition facts

(per 100g of product)


Calories 15 kcal
Total Fat 0.15 g
Cholesterol 0 mg
Sodium 28 mg
Potassium 194 mg
Carbohydrate 2.87 g
Protein 1.36 g
Vitamin A 7405 IU
Vitamin C 9.2 mg
Calcium 36 mg
Iron 0.86 mg
Magnesium 13 mg

Brix Degree

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Maximum weight


Plastic crates 30×50

Production wheel

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