Cardoncella Barese Escarole
Heirloom from the Bari in southern Italy, this is the sweetest of the "Italian Dandelions." Most of the dandelion lookalikes in Italy are types of chicory; this is an escarole, with milder, juicier flavor and giant size. It is bolt-resistant in summer, hardy in winter, and can be eaten even when it starts to send up flower stalks, like puntarelle. Like other escaroles it is an annual, so be sure to plant in a few waves over the season, as it is not biennial like chicory. Escarole is used in Italy for salad, braising with meat, stuffing whole, ravioli, risotto, and soup. It is especially good with pork, is often combined with white beans, or in chicken soup. Treat like a slower-growing lettuce, for spring and especially fall crops. 200 seeds