"Myrna" endive (Cichorium endivia) is a leaf vegetable resembling lettuce that is closely related to chicory. Endive leaves are gathered in a loose head and sit atop a short stem. They are dark green, narrow, dentate, frizzled and ragged. Due to the glucosinolates content they have a characteristic, bitter taste. Therefore they need to be blanched circa ten days before they are harvested. You achieve it by tying the leaves up after they have formed a full rosette. Thanks to this action the leaves change colour from green to creamy yellow and lose the bitter aftertaste. Endive is a very valuable vegetable. It contains easily assimilable sugars and protein. Apart from that it contains fibre, plenty of folic acid and potassium, as well as phosphorus, calcium, magnesium and even two times more vitamin C than head lettuce. Endive leaves may be eaten raw in salads or as dish garnish. You may also blanch, cook and steam them or prepare delicious soups out of them.
"Myrna" endive is a variety that is grown for autumn (September - October) harvest. Its seeds may be sown to the field in April and May, or under covers in April in order to produce seedlings. These usually need 4 - 8 weeks to develop. After that time they can be transplanted to the permanent site in 40 -50 x 30 - 35 cm spacings. Endive may grow both in the sun or in partial shade. It will yield rich crops in every sufficiently moist soil. One package contains 0.5 g of the "Myrna" endive seeds, as well as the sow-by date and growing instructions.
- Weight: 0.5 g
- Use: direct consumption - raw or cooked
- Harvest time: September - October
- Growth form: loose heads
- Foliage: dark green, narrow, dentate, ragged leaves
- Site: sunny or partially shady; sufficiently moist soil