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| Your search for 'endive' returned the following 36 results: | ||||
| (Click on the variety name to add a review of, or view reviews, ratings and seed sources of the variety) | ||||
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Broad-leaved Batavian Endive |
Overall Rating:
(5.0 Stars)  |
2 Reviews | Days to Maturity:
85 |
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| Smooth, broad, dark-green, outer leaves with creamy-yellow, closely bunched center. | ||||
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Bellesque Endive |
Overall Rating:
(5.0 Stars) |
1 Review | Days to Maturity:
45 - 60 |
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| Hybrid. Large full-hearted heads more escarole-type endive. Long green leaves with a frilly outer edge and white midribs. Grown for either salad mix or full head production. John Navazio bred this for spring or fall production and good winter growth in cool, mild climates. Tolerant to cold. Resistant to tip burn and sclerotinia. | ||||
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Natacha Endive |
Overall Rating:
(4.0 Stars)  |
1 Review | Days to Maturity:
48 |
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| Escarole variety producing big, heavy heads with tender leaves, and creamy, blanched hearts. Resists bolting tipburn, and bottom rot even in hot weather. | ||||
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de Louviers Endive |
Overall Rating:
(3.0 Stars)  |
1 Review | Days to Maturity:
NA |
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| Heirloom. Plants produce very finely curled and deeply notched leaves and blanched, curled, yellow hearts. | ||||
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Tres Fine Maraichere Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
42 - 60 |
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| 8-inch plant with large, frizzy leaves with very fine ribs creamy white heart. Also listed as Maraichere, and Mariachere Tres Fine. | ||||
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Bianca Riccia Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
35 |
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| Extra fringed, light-green leaves with pink petioles. Relatively heat and cold resistant. | ||||
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Frizz E Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
65 |
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| 11- to 13-inch heads with very frilly, toothed leaves. Resistant to heat and withstands tip burn. French type. | ||||
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Full Heart Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
90 |
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| Broad, slightly curled, dark-green outer leaves. Heart can be blanched to creamy-yellow. Resistant to bolting and tip burn. | ||||
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Grosse Bouclee Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
84 |
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| Savoyed leaves around a tight, well-blanched heart. | ||||
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Lorca Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
52 |
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| Spreading leaves are curly not frizzy. | ||||
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Neos Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
45 |
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| Medium, compact, upright head with extra frilly leaves and deep, self-blanching heart. French Grosse Pommant Seule type. Also known as Chicory Frisee. | ||||
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Salad King Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
95 |
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| Curled, deeply cut, dark-green leaves with pale-green midrib and heart that blanches to light-yellow. 15- to 27-inch plants. Resistant to bolting. | ||||
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Traviata Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
90 |
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| Long, thin, very curly leaves with firm heart that blanches to creamy-yellow. Resistant to bolting. Plant in June for September harvest. | ||||
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Frisan Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
98 |
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| 17-inch heads with dark-green outer leaves and blanched center. | ||||
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Frisee Galia Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
NA |
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| Compact heads with finely cut leaves. Inner leaves are pale and sweet. | ||||
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Sugarloaf Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
NA |
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| Large, Romaine-like green heads. Also known as Pain de Sucre. | ||||
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Grado Panclieri Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
52 |
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| Moderately fine, toothed, curled leaves and an open, full-sized head that blanches well. Selection from traditional Italian heirloom Panclieri endive. Good resistance to tip burn and slow to bolt. | ||||
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Batavian Full Heart Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
NA |
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| Escarole type. Broad-leaved, non-heading plants adapted to a wide range of climates. | ||||
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Cuore Pieno Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
70 - 75 |
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| Large, looseleaf-head escarole type. Golden-yellow heart with deep-green outer leaves. Grow in spring for baby, or plant midsummer for fall harvest of full-sized plants. | ||||
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Totem Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
115 |
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| Hybrid Belgian endive. | ||||
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Twinkle Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
60 |
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| Escarole type. Open-leaved chicory with a creamy-yellow heart. Best for fall crops. | ||||
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Monroe Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
115 |
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| Brilliant red leaves with white ribs. 115 days to root, 30-40 days to blanch. | ||||
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Riccia Pancalieri Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
70 - 95 |
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| Italian variety. Plants produce large, full heads with frilly, very curled, bright green leaves with large, rose-tinted, white mid-ribs and a golden heart. Self-blanching. | ||||
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Rhodos Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
42 |
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| French Très Fine Maraîchère (frisée) type. Small plants produce smooth, but deeply cut, toothed pale green leaves that are blanched at the heart. Sensitive to tipburn. Mild flavor. | ||||
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Florida Deep Heart Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
85 - 90 |
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| Southern broadleaf type. Upright, 12- to 15-inch plants produce thick, broad, crumbled, dark-green leaves with white midribs and deep, full heart that blanches to creamy white. | ||||
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Green Curled Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
75 - 98 |
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| 12- to 18-inch-diameter plants produce finely cut, dark-green, curled leaves with green midribs and full hearts that blanch creamy white. Also known as 'Early Green Curled', 'Giant Fringed Oyster', 'Ruffee', 'Green Curled Rufec', 'Rubble', and 'Fine Green Curled'. | ||||
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de Meaux Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
NA |
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| French heirloom. Plants produce broad, dark green heads with creamy-white, blanched hearts. Best for fall plantings. | ||||
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Witloof di Bruxelles "Perlita" Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
NA |
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| Select strain of "Witloof" or Belgian endive. | ||||
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Mentoponto Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
60 |
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| Italian escarole. Plants produce large, semi-erect heads with elongated, wide, wavy green leaves and creamy-golden hearts. | ||||
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Glory Frisee Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
80 |
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| Curly endive. Improved variety of 'Tres Fine Maraichere'. Plants produce hand-sized heads of extra finely cut lacy leaves. Slow bolting. | ||||
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Cuor d’oro Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
70 - 75 |
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| Large plants produce early, full heads with frilly leaves. Grows best in cool weather. Also known as 'Golden Heart'. | ||||
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Riccia Romanesco da taglio Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
40 - 50 |
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| Plants produce thin, serrated, dark-green leaves with classic endive taste and texture. Broadcast seed. Harvest at 4 to 6 inches. Bolt resistant. | ||||
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Ruffec Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
NA |
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| Frisee type. Plants produce dark-green, very fine, frilly leaves. Grow in fall for full size, anytime for baby. | ||||
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Cornetto Bordeaux Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
75 |
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| Italian escarole. Large, upright, nearly heading plants produce leaves with full white ribs. If growing for full-sized heads, plant for fall harvest. | ||||
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Bubikopf 3 Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
65 - 70 |
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| Italian escarole. Plants produce full heads with dark green leaves. Performs better in heat than most escaroles. | ||||
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Cardoncella barese Endive |
Overall Rating:
(0.0 Stars) |
0 Reviews | Days to Maturity:
NA |
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| Italian escarole. Tall, open plants with very long, thick stems. | ||||
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Cornell Garden Based Learning, Cornell University College of Agriculture & Life Sciences, Horticulture Section