Escarole Cornetto Bordeaux (121-5)

A must-have throughout the summer

We start these indoors, in succession every three weeks for the first two months of the growing season. But, we eat a lot of escarole. Escarole and beans, escarole and sausage, in soup, with angle hair garlic and olives. It grows fabulous in and you can keep the head alive if you don't cut back so much. It does come back. Highly recommend.