Escarole

Escarole is not a separate wild species with a neatly defined birthplace. It is the broad-leaved form of cultivated endive, classified as Cichorium endivia var. latifolium. Its lineage is Mediterranean, where annual chicory relatives grew naturally and were gradually selected for edible leaves.

Cultivators favored plants with larger, broader foliage and pale, tender inner hearts. That process distinguished escarole from curly endive, or frisée, whose narrow leaves form a finely divided head. Both belong to the same cultivated species, despite the naming confusion that often surrounds endives and chicories.

Escarole became especially familiar in southern European kitchens. Its crisp inner leaves could be served raw, while its sturdier outer leaves stood up to braising, soups, beans, and savory pies. Italian culinary traditions helped carry the green abroad, including to communities in the United States.

Today escarole is grown in temperate farming regions on both sides of the Atlantic. California is an important U.S. source, with additional commercial production in states such as Florida and New Jersey. Modern heads may be blanched by shielding their centers from light, softening both their color and bitterness while preserving escarole’s characteristic bite.