Endive – mix of varieties

A mix of several varieties differing in their form, colour and curliness of leaves. The endive contains more potassium and other biologically active elements than the lettuce. The leaves are an excellent addition to salad mixes (the external leaves should be discarded), and they have slightly nutty and bitter taste.

Two to three weeks before harvest, whitening of rosettes can be performed, by tying them up at the half of their height - this increases the crispiness of leaves and removes the bitterness.