About Greek Frisée Endive Lettuce
Greek Frisée Endive (Cichorium endivia) is a classic chicory variety known for its delicate, frilly leaves and mildly bitter flavour. Fast-growing and resilient, it forms dense, finely cut heads that add texture and complexity to summer and autumn salads. This variety thrives in cooler weather and can be blanched by tying the leaves together to produce a milder taste. A staple in Mediterranean cuisine, Greek Frisée Endive is appreciated for its digestive benefits and robust flavour. While delicious raw, it can also be lightly sautéed, grilled, or added to soups and stews for a unique twist.

Where Can You Grow Greek Frisée Endive Lettuce?
This variety thrives in Zones 3-9 and prefers well-drained, fertile soil and full sun to partial shade. It performs best in cooler temperatures, making it ideal for early spring and autumn planting.

History and Historical Uses
Endive has been cultivated for centuries across Europe and the Mediterranean for both its culinary and medicinal properties. Historically, it has been used to aid digestion and stimulate appetite, while its crisp, curly leaves have remained a favourite addition to traditional salads.

Canadian Zone Information
Zones 8-9: Direct sow in early spring or autumn for best results.
Zones 5-7: Direct sow in mid-spring after the last frost or late summer for fall harvest.
Zones 3-4: Best grown as a cool-season crop in spring and early fall.

How to Grow and Harvest Greek Frisée Endive Lettuce

• Planting: Sow seeds 6mm (1/4in) deep, spacing plants 20-30cm (8-12in) apart.
• Watering: Keep soil evenly moist for tender leaves and optimal growth.
• Blanching: Tie outer leaves together 2 weeks before harvest for a milder taste.
• Harvesting: Cut heads at the base when full-sized or pick outer leaves as needed.
• Maintenance: Provide shade in hot weather to prevent bolting.

Seed Saving Tips for Future Supply

• Allow Plants to Bolt: Let selected plants flower and set seed.
• Harvest and Dry: Once seed heads turn brown and dry, cut and collect them.
• Separate Seeds: Remove seeds from chaff and allow to dry further.
• Store: Keep in an airtight container in a cool, dark place. Seeds remain viable for up to 5 years.

Certified Organic By
Islands Organics Producers Association (Cert#1962)