Member of the chicory family. Big heavy heads with abundant tender leaves and creamy, blanched hearts. Mild, slightly bitter flavor. Remarkable tolerance to bolting, tipburn, and resistance to bottom rot, even in hot weather. One of the most attractive escaroles. It is a cool weather crop and grows best at temperatures of 60–65°F. Clip individual leaves or harvest whole head by cutting just above the root attachment. Cool quickly by dunking in cold water, drain, and refrigerate.