Endive Riccia Romanesco da Taglio. A cut and come again endive from Rome. Thin serrated dark green leaves with classic endive taste and texture. Space at 4″ between plants, 8″ between rows. 40-45 days. Plant grows in a small upright bunch which is easy to harvest. You can also just broadcast seed it trying to get seeds every inch or two and cut it when it gets three/four inches high. Simple to grow and good resistance to bolting. Best for spring and fall but will work at any time throughout the growing season. Perfect for that Roman salad you remember. Can also be cooked. 60 or so days for full size. 10 gram pack. Approximately 900 seeds per gram.
*Heritage Variety*
L40 РEndive Romanesco da Taglio: Roman cutting endive with thin, jagged upright leaves that grow in small bunches. This is a very easy variety to grow and use and it has a long sowing season. Dont be tempted to sow them in the spring along with your other lettuces, you wont get very good results. Its an endive, not a lettuce, even if it looks more like a lettuce. They need heat initially to germinate and start their journey, and then cold to develop. Most varieties are very hardy and will tolerate sub-zero. There are several varieties of escarole and endive; the open-headed ones should be tied up about seven to ten days before harvest to blanch the heart and make them tender. Or you can just stick a bucket on top and, when you harvest that head, move the bucket to the next one. Be lazy – use an elastic band. Be even lazier and plant them closer than the standard 20 cm apart, so they all bunch up and blanch themselves.
Sow: from April to October
Harvest May to mid December.
Approximate seeds quantity: @5600 seeds.
Partnership plant: Tomato, Leek.
What to sow after: Cauliflower & Cabbage, Cucumber, Bean,
Aubergine, Melon, Pepper, Pea, Tomato, Radish, Courgette.
1g
