Escarole
Green plant with white heart. Eaten mainly in autumn and winter, but also in summer. Contains fibre which reduces blood sugar and cholesterol. An aid to the immune system and the gut.
Type: vegetable with a head of jagged leaves
Nutrients: vitamin C and K, potassium, folic acid
Sold: loose, in bags
Weight: as request
Provenance: Marche, Abruzzo
More Information
The plant comprises a tuft with jagged leaves whose colour varies from bright green to pale green. The typical white heart is achieved by binding the tufts before harvest. Consumption is mostly autumn-winter, but there is some demand in summer.
Current research indicates that the high-fibre inulin found in these greens helps lower levels of glucose and LDL (bad) cholesterol in obese and diabetic patients. Escarole has identical properties to curly endive.
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