Giant Ortolani Escarole Seeds

• Giant Ortolani Escarole
• The Giant Ortolani Escarole Plant
• How to Sow Giant Ortolani Escarole
• How to Grow Giant Ortolani Escarole
• Tips for Growing Giant Ortolani Escarole
• Diseases and Pests of Giant Ortolani Escarole
• Properties of Giant Ortolani Escarole
• Nutritional Values of Giant Ortolani Escarole (per 100 g)

Giant Ortolani Escarole

The giant Ortolani escarole is one of the most popular escarole varieties, originally from southern Italy. It stands out for its large, compact head, with broad, slightly wavy leaves that are dark green outside and pale, almost white, at the heart. Its flavor is sweeter and milder than other endive varieties, with just a hint of bitterness that makes it appealing even to those who prefer gentler tastes.

The giant Ortolani escarole Plant

Botanically it is a Cichorium endivia var. latifolium, part of the Asteraceae family, the same as chicory and artichoke. The plant forms a wide, vigorous rosette, with broad leaves that open outward, leaving a paler, more tender heart at the center that is naturally less bitter than the outer leaves.

The growing cycle is medium-late, with a plant that reaches a generous size, between 35 and 50 cm in diameter depending on the selection and growing conditions. It is a highly cold-resistant variety, which makes it ideal for autumn and winter growing.

How to Sow giant Ortolani escarole

Sowing takes place from July to September, either in a seedbed for later transplanting or by direct sowing in the open field. Seeds should be buried about 1-1.5 cm deep, with rows spaced around 40 cm apart and plants 25-30 cm apart along the row to give the head enough room to develop. Germination usually occurs within 15-25 days, depending on soil temperature.

How to Grow giant Ortolani escarole

This variety favors fertile, well-draining soil rich in organic matter, with a pH between 6.0 and 7.0. It adapts well to both open field and protected greenhouse growing, proving especially reliable for successive summer and autumn crops thanks to its good post-harvest keeping quality.

Harvest usually takes place 45 to 60 days after transplanting the seedlings, once the head has reached its ideal size and compactness. Watering should be kept regular, avoiding waterlogging that could encourage crown rot.

Tips for Growing giant Ortolani escarole

To naturally reduce the bitterness of the outer leaves, the head can be "blanched" by tying the outer leaves around the heart a few days before harvest, a traditional technique that lightens and sweetens the inner leaves. Given the size of the mature head, plants should not be spaced too closely, to ensure good air circulation and reduce the risk of rot.

Diseases and Pests of giant Ortolani escarole

The most common issues are fungal rots affecting the crown and lower leaves, favored by excess humidity and poor air circulation between plants: proper spacing at sowing helps prevent them. Common pests include aphids and slugs, especially troublesome during the humid autumn months, manageable with regular checks and physical barriers or targeted treatments when needed.

Properties of giant Ortolani escarole

The leaves of this escarole are rich in water and fiber, with a very low calorie content that makes it well suited to light, cleansing diets. It contains good amounts of vitamin A and vitamin K, along with a fair supply of folate and potassium. The slightly bitter notes typical of the chicory family are traditionally associated with beneficial effects on digestion.

Nutritional Values of giant Ortolani escarole (per 100 g)

• Calories: 17 kcal
• Protein: 1.3 g
• Fat: 0.2 g
• Carbohydrates: 3.4 g
• Fiber: 3.1 g
• Vitamin A: 145 mcg
• Potassium: 314 mg