Endive

Cichorium endivia

vegetable

verifiedReviewed by the GreenScout Team

Endive is a cool-season salad green with curly or flat leaves and a mildly bitter flavor. The inner leaves are naturally paler and milder when blanched by tying or covering the plant. Endive matures quickly (50–80 days) and stores well after harvest.

Common Problems

Select the problem your Endive is experiencing to get a treatment guide.

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Boltingchevron_right

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Slow Growthchevron_right

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Yellow Leaveschevron_right

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Wiltingchevron_right

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Brown Spotschevron_right

Care Guide

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Light

Full sun (6–8 hours daily); partial shade in hot climates reduces bolting and bitterness.

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Water

Keep soil consistently moist; water 2–3 times weekly. Mulch to retain moisture and cool soil.

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Soil

Well-draining, fertile loam with pH 6.0–7.5. Add compost before planting for tender leaves.

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Fertiliser

Apply balanced fertilizer (10–10–10) every 3–4 weeks or use compost side-dress monthly.

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Temperature

Cool-season crop; optimal 60–70°F (15–21°C). Bolts rapidly in heat above 75°F (24°C).

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Humidity

Moderate humidity (50–65%) is ideal. High humidity increases fungal disease and rot risk.

Toxicity

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Endive is entirely edible and non-toxic. All leaves and the crown are used in salads and cooking.

Common Diseases

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Common Pests

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Seasonal Care

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Resume regular watering and feeding as growth picks up.

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Peak growing season. Water and feed regularly.

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Reduce watering as growth slows. Stop heavy feeding.

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Minimal watering and feeding. Protect from frost if needed.

Frequently Asked Questions

How do I make Endive less bitter?

Tie the outer leaves together or cover the plant a couple of weeks before harvest to blanch the inner leaves — blocking light naturally makes them paler and milder than the outer leaves.