Variety Overview
The Endive Romanesca da taglio is a traditional Italian cut-and-come-again endive variety. It does not form a closed head but produces a dense mass of tender, finely serrated green leaves. The flavour is pleasantly bitter and refreshing, which makes this endive highly appreciated in Mediterranean cuisine. Because of its fast regrowth, allows repeated harvests throughout the season.
Growing Requirements for Endive Romanesca da taglio
Endive Romanesca da taglio grows best in cool to mild conditions and in fertile, well-drained soil. Regular but moderate watering keeps the leaves tender and improves quality. In addition, organic fertilization supports continuous leaf production. The variety shows good tolerance to cold and adapts well to autumn and winter cultivation, while it can also be grown successfully in spring.
Sowing and Planting
Sow Endive Romanesca da taglio throughout most of the year, with spring and autumn being the ideal periods. Space plants 20–30 cm apart to allow proper leaf development. The first harvest usually begins 30–40 days after emergence. After cutting, the plants regrow quickly and provide multiple harvests over time.
Leaf Characteristics
The leaves are thin, tender and slightly serrated. They stay fresh after harvest and have a characteristic bitter taste. This endive variety is ideal for fresh salads, boiled greens and sautéed dishes with olive oil and garlic.
Advantages of Endive Romanesca da taglio
This variety offers continuous production, fast regrowth and excellent leaf quality. It is easy to grow and suitable for home gardens as well as professional cultivation. Thanks to its productivity, it is a reliable choice for growers seeking repeated harvests.
See also :Wild endive
