Originally from Italy, this variety is cold resistant.
Small round-shaped with crunchy red leaves and white stems.
Can be eaten raw or cooked.
Type of soil: Worked deeply, moist, and well-drained. Preferably add amendment.
Sowing time: From May to July. The soil must be warm to allow a fast growth.
Harvest time: From February to March.
Site: Partial shade to full sun.
Sowing technique:
- Sow in rows 1 cm deep, and 25/30 cm apart.
- Thin out one month after growth, keeping a seedling every 20/25 cm.
- Transplant the thinned-out seedlings.
- Hoe after thinning out.
Care:
- Water outside warm hours.
- Harvest for spring recovery.
Specificity of the Endive/ Intybus:
- In October, transplant the endives in a cellar or in a cool place away from light. Once taken out of the soil, cut some leaves 2 cm from the root, and even up the roots.
- In a dark and cool room, place the endive plants side by side and cover with light humus.
- Harvest after 3 to 4 weeks by cutting the endive at the base of the plant. The roots left in the soil can produce new plants at certain conditions.
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