Endive/Escarole

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Endive/Escarole

Endive/Escarole

Commodity Overview

Endive and escarole can change the look and flavor of any salad and may appeal to shoppers looking for something to alter their salad game. Make sure you spend some effort educating consumers about the different flavors and uses of endive and escarole to ensure some impulse sales.

PLUs

3324 escarole, red
4604 endive
4605 escarole, green

Varieties

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Red Belgian Endive
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Belgian Endive
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Escarole
Retail Price Data is based on USDA Specialty Crops Market News surveys. Data collection ends on the report date and encompasses ad pricing good from the Saturday before the report release date through the following Friday. Weekly data - from over 400 retailers, comprising more than 30,000 individual stores with online weekly advertised features - covers over 250 produce items. Registered (logged-in) users, can access weekly reports and additional market information.
USDA Specialty Crops Market News publishes FOB and Movement data on a daily and weekly basis. Pricing and volume information is aggregated by commodity and published weekly, subject to any source-data adjustments. Commodity data is further processed based on origin (domestic vs imports) and type (regular vs. organic). Registered (logged-in) users, can access weekly reports and additional market information.

Facts

  • Endive and escarole offer many of the same health benefits as other leafy greens. Endive is high in folate, which can help prevent neural tube birth defects. Both endive and escarole contain vitamin A, which helps keep eyes and skin healthy and can help prevent oral cavity and lung cancer. Escarole contains potassium, which has been shown to help lower blood pressure.
  • The U.S. Food and Drug Administration has approved the following nutrient content descriptors for endive: fat-free, saturated fat-free, very-low-sodium, cholesterol-free, low in calories and high in folate. The U.S. Food and Drug Administration has approved the following nutrient content descriptors for escarole: low in calories and an excellent source of vitamin A

Sales Strategies

  • Cross-merchandise endive and escarole with salad dressing, croutons, salad toppings and other leafy greens.
  • Endive and escarole are available for most of the year. Include them in promotions in all seasons.
  • Fall: Include endive and escarole in fall soup and stew promotions. They add flavor and texture to soup.
  • Winter: Encourage consumers to try endive and escarole as a base for holiday salads. The greens create a new flavor and offer a touch of the gourmet.
  • Spring: Include endive and escarole in Easter promotions along with other leafy greens as a base for a springtime holiday salad.
  • Summer: Promote endive and escarole in summertime promotions for other greens like collard and mustard greens. Escarole can be boiled and served as a side dish like kale.
  • Create promotions that include the whole leafy green category, which will encourage consumers to add more than one green to their salad.

Dynamic Displays

  • Endive and escarole look a lot alike, so make sure they are clearly labeled.
  • Both endive and escarole need to be kept cool and well-ventilated. Don’t stack more than two deep and keep them away from heat.
  • Display endive and escarole near other salad vegetables. Use signs to inform consumer of the differences in taste and use.
  • Include preparation tips and recipes on your display.
  • Create a gourmet section in your produce department to attract the more advance cooks. Include endive and escarole in the display.

Food Service

  • Endive is a versatile vegetable that works in salads, main dishes or side dishes.
  • Endive can be sautéed, baked or stuffed.
  • Escarole has a more traditional use in salad. Mix it with other greens to create an attractive, tasty salad base.
  • Wrap meat or fish in escarole leaves before cooking them.
  • Escarole can be boiled as a side dish like other more traditional greens. Use it as a complement to seafood or meat.
  • Add escarole to pasta dishes for a touch of texture and flavor.

In the Backroom

Shipping
Endive/escarole 10- to 15-lb. cartons, 12 count 22- to 27-lb. cartons, 24 count RPC 6419, 6423, 6425, 6426, 6428

Grades
Endive U.S. No. 1 Escarole U.S. No. 1 Not all escarole is graded. Ungraded escarole is called “unclassified.”

Handling
Endive/escarole Temperature: 32 F, 0 C Relative humidity: 90-95% Mist: lightly Typical shelf life: 14 to 21 days Cracked ice in or around cases helps maintain freshness. To prevent wilting, keep endive/escarole at its proper temperature and away from drafts. Avoid storing near cooler fans.

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Business Type:
Grower
Location HQ:
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Cooking Vegetables:
Asparagus, Beans, Beets, Brussels Sprouts, Cabbage, Celery Root, Eggplant, Garlic, Greens, Kale
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Grower
Location HQ:
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Stone Fruit:
Cherries
Cooking Vegetables:
Asparagus, Beans, Beets, Brussels Sprouts, Cabbage, Cauliflower, Celery Root, Eggplant, Garlic
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Stone Fruit:
Cherries
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Beans, Beets, Brussels Sprouts, Cabbage, Eggplant, Garlic, Greens, Kale, Leeks
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Grower
Location HQ:
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Location HQ:
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Cooking Vegetables:
Asparagus, Beets, Greens, Kale, Leeks, Potatoes, Radicchio, Squash, Summer, Squash, Winter
Salad Vegetables:
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