Escarole Seeds – Scarola Verde a Cuore Pieno by BloomySeeds

Scarola Verde a Cuore Pieno is a classic Italian escarole (a broad-leaved endive) that forms large, flat heads with a full, pale golden heart surrounded by greener outer leaves. The thick, crunchy leaves are mild and slightly bitter, with the outer foliage ideal for cooking and the blanched inner heart prized for tender salads and refined winter dishes.​

This mid-late variety is widely grown across Italy and is particularly valued for winter cultivation, standing well in cold conditions and tolerating sub‑zero temperatures when established. It is a favourite in traditional recipes such as escarole soups and braised greens, and has even featured in restaurant dishes on national TV, underscoring its culinary reputation. Approximate seeds quantity: about 4800 seeds per packet, providing ample plants for staggered sowings.​

🌱 Sowing information
Sow Scarola Verde a Cuore Pieno from June to the end of August in modules, seed trays or directly outdoors in well-prepared soil, rather than in cool spring conditions. Endive and escarole prefer warmth to germinate, so use a fine, moist seedbed, sow about 1 cm deep, and avoid temperatures that are too low early on, which can trigger premature bolting. Transplant or thin seedlings once they are robust, giving them space to form full hearts for autumn and winter cutting.​

☀️ Light exposure
Escarole grows best in full sun to light partial shade, especially as days shorten into autumn. In Irish gardens, choose an open, sunny bed or tunnel border; late-summer sun helps plants bulk up, while cooler autumn temperatures develop flavour and texture without causing bolting.​

💧 Water needs
Keep soil evenly moist throughout the growing period, particularly while heads are forming, to avoid stress and excessive bitterness. Good drainage is also important: raised beds or well-prepared garden soil help prevent waterlogging in wet Irish winters while still allowing plants to draw enough moisture.​

🌡️ Germination temperature & time
Seeds germinate reliably at around 15–20 °C and typically emerge within 7–14 days under consistent moisture. Summer sowings from June to August align with these warmer temperatures, after which plants grow on into cooler weather that promotes hearting and crisp, blanched centres.​

📏 Plant spacing & final size
For full heads, thin or transplant plants to roughly 20–30 cm apart in rows 30–40 cm apart, allowing them to develop broad, well-filled hearts. Gardeners seeking extra self‑blanching can plant a little closer so plants “press” together and naturally shade their centres.​

🌼 Harvesting notes
For the most tender hearts, blanch escarole by loosely tying outer leaves together or placing an upturned bucket over the plant 7–10 days before harvest, keeping the centre pale and mild. Harvest whole heads for cooking and salads from autumn into winter, cutting at the base; tougher outer leaves can be braised or added to soups, while the golden heart is ideal raw or gently wilted.​

Bullet Technical Data
🌱 Sowing depth: About 1 cm deep in moist, fine soil or compost​
📅 Ideal planting months for Ireland: Sow from June–end of August for autumn–winter harvests​
☀️ Light requirements: Full sun to light partial shade​
🌡️ Germination time: Approximately 7–14 days at 15–20 °C​
📏 Plant height: Around 25–35 cm with broad, full heads​
🪴 Spacing: 20–30 cm between plants, 30–40 cm between rows​
⏳ Days to maturity: Roughly 70–100 days from sowing, depending on sowing date and conditions​
🧪 Approximate seeds quantity: about 4800 seeds per packet​.​

Tips & Tricks for Growing (Garden Expert Section)
In Ireland, treat escarole as a late-sown endive rather than a spring lettuce: wait until June–August so seeds germinate in warm soil, then let plants mature into cooler autumn weather. For winter cropping, grow in well-drained beds or tunnel borders and use fleece or cloches in very harsh spells to protect heads from prolonged freezing and waterlogging.​

To blanch the heart, tie outer leaves loosely with soft twine or an elastic band 7–10 days before harvest, or simply invert a clean bucket over individual plants. If you prefer a low-effort approach, plant a little more closely so plants naturally shade each other and self‑blanch their centres.​

Garden-to-Table Recipe (for 4 people)
Italian Escarole & Cannellini Bean Soup

Ingredients (for 4 people)

• 1 large head Scarola Verde a Cuore Pieno, trimmed and roughly chopped

• 2 tbsp extra virgin olive oil

• 1 onion, finely chopped

• 2–3 garlic cloves, minced

• 1 medium carrot, diced

• 1 celery stick, diced

• 1 × 400 g can cannellini beans, drained and rinsed

• 1.2 litres vegetable or light chicken stock

• Small piece of Parmesan rind (optional)

• Salt and freshly ground black pepper, to taste

• Grated Parmesan and extra olive oil, for serving

Method – step-by-step

1. Heat the olive oil in a large pot over medium heat, add the onion, carrot and celery, and cook until softened.​

2. Add the garlic and cook for another minute, then pour in the stock, season lightly and add the Parmesan rind if using.​

3. Stir in the chopped escarole and simmer gently until the leaves are tender but still bright, about 10–15 minutes.​

4. Add the cannellini beans and cook for a further few minutes to warm through, adjusting seasoning with salt and pepper.​

Serving suggestions & variations
Serve the soup hot with grated Parmesan and a drizzle of extra virgin olive oil, alongside crusty bread or toasted bruschetta. For a heartier version, add small pasta shapes, cooked sausage or pancetta, or finish with a squeeze of lemon to brighten the broth.