Broad-Leaved Batavian Endive (Full Heart Escarole)

This 1934 All-America Selections winner is a classic escarole with large, broad, dark-green outer leaves enclosing round, deep 12–16 inch heads that are well-blanched, creamy-white, and buttery inside. Endive has a long history of cultivation stretching from the East Indies through ancient Egypt and Greece, and tying up the outer leaves for about three weeks before harvest increases crispness, tenderness, and removes bitterness caused by hot weather.