Endive, radicchio, sorrel, chard and watercress for a salad bowl with some bite.
Escarole: broad, smooth leaves, less bitter than frisée and good wilted into soup. The easier endive to grow.
Peppery, glossy leaves that grow best in constantly wet soil. Try a tray standing in water, or the edge of a water tank.
Broad, dark, savoyed leaves on thick white ribs. Pick the outer leaves and it keeps going all winter. It handles heat better than spinach.
Frilly, finely cut frisée with a pleasant bitterness. Tie the head up for the last ten days to blanch a pale, sweeter heart.
A sharp, lemony perennial leaf for sauces, soups and salads. Once it is established, it keeps cropping for years.
The round red Chioggia radicchio: white-ribbed, wine-red, tight heads. The red colour deepens as the nights get cold.
A mix of red, gold, pink and white stems. It is ornamental enough for a front bed and cooks exactly like green chard.
Long, upright red leaves with bright white ribs, for grilling or eating raw. The early Treviso, so it heads without a forcing step.
