Endive - Tres Fine Maraichere

$1.89

The Endive Tres Fine Maraichere, 'Chicorium endiva', is the classic ingredient for mesclun mixes. Tres Fine Maraichere has very narrow, finely cut leaves that add dramatic texture to salads, and it is a very attractive ornamental. Once you have tasted a well grown Endive, you will never eat a salad without it. The smooth taste of blanched Endive is perfect to cleanse your palate between spicy dishes. Plant it anywhere where very interesting texture is desired. Endive has large heads with narrow, very finely cut foliage. The key to success with Endive is to have it mature in cool or warm weather but not hot weather. Plant in very early spring or sow in summer, 10 to 12 weeks before the first fall frost. They will withstand some light frosts which can actually improve the flavor. Endive prefers fertile, moist, well drained soil with lost of organic matter. They will not tolerate weed competition. ... get more information

Dill Dukat The Dill Dukat, 'Anethum graveolens', has more foliage that lasts longer on the plant than other dills. The tall graceful plants with the feathery, blue-green leaves, will add style to your garden. yellow flowers in a 6 inch wide upside down umbrella shaped flower cluster. The primary use for Dill is culinary. Fresh Dill leaves are sprinkled on all sorts of food including potatoes, lamb chops, tomatoes, squash, salads, sauces, grilled salmon, eggs, spinach, cucumbers, and green beans. Dried Dill leaves, called dill weed, can also be used but the fresh leaves are much stronger and taste better. Plant Dill in the spring after the last day of spring frost.