Escarole Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Cichorium endivia
Fresh in salads or braised.
Good-quality escarole has bright and fairly even-colored green leaves.
Avoid product that has dark-green patches of slime, dry or brownish tips, or that has wilted or yellowing leaves.
Avoid escarole that displays insect damage, coarse stems, excessive dirt or poor development.
Always store lettuce, cabbage, etc in the refrigerator.
To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.
In general, vegetables will not ripen further after harvest.
Escarole is low in Saturated Fat, and very low in Cholesterol. It's also a good source of Vitamin E (Alpha Tocopherol), Magnesium and Phosphorus, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Folate, Pantotheni
1 can, (19.5 oz)
Amount per serving
Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige
Good-quality nectarines will be fairly large, have smooth, unblemished skin and will be firm but not rock-hard. Ripen nectarines at home for 2 to 3 (...)
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013