How do you know when escarole is ready to eat?

Growing escarole If you’re growing escarole at home, it’s generally ready to harvest about 85-100 days after planting from seed. Look for full, firm heads with leaves that are crisp and vibrant green. The outer leaves should be about 5-6 inches long. For a milder taste, harvest the inner leaves earlier. Harvest by cutting the plant at the base, just above the soil line. Purchased escarole When shopping for escarole at the store or market, choose heads with fresh, crisp leaves free from wilting or browning. The leaves should be firm with no signs of slime or decay, and the base should be clean and white. Escarole is ready to eat once you bring it home, though rinsing and drying before use ensures it’s clean and recipe-ready.

How to cook & serve escarole

Sautéed: Cook escarole with olive oil and garlic for a simple side. Add a pinch of red pepper flakes and a squeeze of lemon to add a pop of heat and brightness. In soups and stews: Add escarole to soups like Italian wedding soup or white bean stew. Its sturdy leaves hold up well in liquid and give the soup more texture and heartiness. Grilled: Lightly brush escarole leaves with olive oil and grill until slightly charred. Grilled escarole adds a smoky flavor to salads or sandwiches. Raw in salads: Use tender inner leaves in salads. Combine with sweet fruits, nuts, and cheeses to balance the mild bitterness. A light vinaigrette can enhance its natural flavors. Braised: Slow-cook escarole in broth or wine until tender. Braised escarole pairs well with roasted meats or can even be mixed with pasta. Stuffed: Use larger leaves to wrap fillings like rice, meats, or veggies, and then bake or steam.

How to store escarole

To keep escarole fresh, remove any damaged or wilted outer leaves. Avoid washing before storing it to prevent excess moisture. Wrap the escarole loosely in a paper towel to absorb moisture and place it in a plastic bag or perforated produce bag. Store it in the crisper drawer of your refrigerator. Escarole typically stays fresh for up to a week, but we recommend using it within a few days to take advantage of the best flavor and texture.

Can you freeze escarole?

Yes. While escarole is best enjoyed fresh, you can freeze it if you have more than you can use. Keep in mind that freezing alters its texture, making it unsuitable for raw dishes like salads, but it’s still great for cooked recipes. Before freezing escarole, boil the leaves for about two minutes, then immediately transfer them to an ice bath to stop cooking. Drain and pat dry until all the moisture is gone. Place the leaves in airtight freezer bags or containers.

Where does escarole grow?

Escarole is native to the Mediterranean region but is now grown worldwide in mostly temperate climates. It thrives in well-drained soil and cooler temperatures, making it a common crop in Europe and North America during spring and fall. Escarole prefers full sun to partial shade and can tolerate light frosts, which sometimes enhance its sweetness.

Vegetable Facts: Healthy Benefits & Nutrition of Different Vegetables

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Arugula

Soft greens with a zesty, peppery kick.

Baby Lettuce

Delicate, young greens for a milder, softer salad base.

Bok Choy

Versatile, mild, and crisp, a must-have in Asian-inspired dishes.

Broccoli

Nutrient-rich green florets, perfect for roasting or steaming.

Brussels Sprouts

Mini compact cabbages with savory charm and endless possibilities.

Butter Lettuce

Silky-smooth leaves, ideal for delicate salads.

Carrots

Vibrantly orange roots that bring a sweet, satisfying crunch.

Cauliflower

A versatile canvas for creative cooking, mild and adaptable.

Celery

Crisp and refreshing, a classic snack and soup staple.

Escarole

Light leafy greens with broad, curly leaves

Grape Tomatoes

Sweet, bite-sized gems that burst with flavor.

Green Beans

Crisp and verdant, a classic side dish favorite.

Green Cabbage

A hearty foundation for everything from slaws to stews.

Green Leaf Lettuce

Multi-talented leafy greens that can elevate salads and wraps.

Green Onion

Mild onion flavor that adds depth and color to dishes.

Iceberg Lettuce

Classic, crisp, and perfect for wedge salads.

Kale

With a hearty texture and earthy taste, kale is a versatile superfood.

Kohlrabi

A unique vegetable with a mild, radish-like flavor.

Radicchio

Maroon leaves with a crunchy, pungent bite.

Radishes

Peppery and vibrant with a mildly spicy taste.

Red Cabbage

A crunchy and colorful addition to slaws and salads.

Romaine Lettuce

Hearty, earthy, and crisp, an ideal choice for Caesar salads.

Savoy Cabbage

Curly, mild, and perfect for soups and stir-fries.

Snap Peas

Sweet and snappy pea pods with a refreshing crunch.

Snow Peas

Tender, versatile, and a welcome ingredient in many stir-fries.

Spinach

Nutrient-packed, tender leaves for salads, pasta, sautés, and more.

Sweet Mini Peppers

Colorful, slightly sweet, and perfect for snacking — or as a tasty garnish.

Taylor Farms products are made with Earth’s honest ingredients

Every year, Taylor Farms farmers plant 3 billion seeds. They blossom and grow into hearty greens and crunchy vegetables to be savored in salads and meals across the continent.

As North America’s largest producer of fresh foods, we cultivate extraordinary produce that will enrich our tables and nourish our communities for generations to come.

We invite you to get to know the vegetables that make up our Salad Blends, Chopped Kits, and Vegetable Blends. Let’s enjoy the world of fresh, healthy ingredients!

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