How to Grow Endive -Escarole for Profit

Professional Endive Cultivation

Growing endives outdoors –if done rationally and on a scalable basis- can be a good source of income. There are two different types of endive (C. endivia);

the curly endive and the broad-leaved (or flat-leaved) endive or escarole.

The plant is native to the south of Asia (India) or the Mediterranean and can be successfully cultivated in USDA hardiness zones 4-9. Optimum crop development and production conditions are the average daily temperature of 15-18 °C (59 – 64°F), total sun exposure, and slightly acidic soil with good drainage. Endive and escarole are usually planted in late fall or early spring (for the Northern Hemisphere) as a cool season crop. Farmers in warmer areas are advised to use bolt-tolerant varieties. Most commercially intensive growers start the crop from seeds in an indoor protected environment. Endive plants usually stay indoors for 4 to 6 weeks and are transplanted to the open field after developing 3 to 4 leaves and reaching a height of 4 to 5 inches (10-12 cm). To prepare the field, the farmers till the land, make raised beds, apply basal fertilization, and install the irrigation system. Many producers start by applying 20-40 tons of well-rotted manure per hectare (8-16 tons/acre) in early spring or fall (around two months before planting the crop) as a basal fertilizer to improve soil fertility. A typical pattern for planting is a 20 cm to 30 cm (8-12 inches) distance between plants on the row and a 40 cm to 50 cm (16-20 inches) distance between rows. The crop needs approximately 8-12 inches (203-305 mm) of water throughout the growing season. If the rainfalls are not sufficient, then irrigation must be applied. Depending on the intended use and market requirements, most commercial endive varieties can be harvested 40-80 days after transplanting and after blanching is completed.

The time from planting to harvesting depends on the variety, climate conditions, and seedlings’ age. Growers harvest the plants using hand knives or mechanical harvesters. A good yield is, on average, 20-30 tons per hectare (8-12 tons per acre). After harvest, vacuum cooling or hydro cooling can help maintain the freshness of these leafy vegetables, which can be stored for 1-2 months at 0° C (32° F) temperature and 95-100% relative humidity.

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