GREEK FRISEE ENDIVE – FINE LEAVES & MEDITERRANEAN FLAVOR (CERTIFIED ORGANIC)

A classic chicory with finely cut leaves and a slightly bitter taste. Fast-growing, resilient, and perfect for summer and autumn salads.

Description

Greek frisee endive forms dense heads with delicate, curly leaves, bringing texture and character to salads. Its slightly bitter taste is a staple of Mediterranean cuisine. It can be blanched by tying the leaves for a milder flavor.

Delicious raw, it also lends itself to cooking: sautéed, grilled, or added to soups and stews for a unique touch. Hardy and versatile, it thrives in cool weather.

Where to grow Greek frisee endive

Suitable for zones 3 to 9, it prefers fertile, well-drained soil, and a full sun or partial shade location. Ideal for spring and autumn sowings.

History & traditional uses

Cultivated for centuries in Europe and around the Mediterranean, frisee endive is prized for its digestive properties and distinctive taste. It is a classic ingredient in traditional salads and rustic dishes.

Information for the Canadian climate

• Zones 8-9: Direct sow in early spring or fall.
• Zones 5-7: Direct sow in spring after the last frost or in late summer for an autumn harvest.
• Zones 3-4: Ideal for spring and early autumn cultivation.

How to grow and harvest Greek frisee endive

• Sowing: 6 mm deep; spacing of 20–30 cm.
• Watering: Keep soil uniformly moist for tender leaves.
• Blanching: Tie leaves 2 weeks before harvest for a milder taste.
• Harvest: Cut the head at the base or harvest outer leaves as needed.
• Care: Shade during hot periods to prevent bolting.

Tips for storing your seeds

• Allow some plants to flower and produce seeds.
• Harvest heads when they brown and dry.
• Separate seeds from the chaff and dry completely.
• Store in an airtight container away from light. Viability: up to 5 years.

Organic Certification

Certified Organic by: Islands Organics Producers Association (Cert#1962)