Frisée

Cichorium endivia var. crispum

vegetable

Curly endive with fine, finely-divided, lacy frilled leaves and a pleasantly bitter flavor. A classic component of French bistro salads, often paired with warm bacon dressing, poached eggs, or lardons. The pale, blanched heart is milder and more tender than the outer leaves. One of the most elegant and sophisticated salad greens for the home garden.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Carrot: Efficient use of bed space; complementary root depths
• Radish: Fast-maturing companion that marks rows and matures before frisee needs space
• Onion: Aromatic deterrence of aphids common on chicory-family greens
• Chervil: Shade-tolerant companion that benefits from light shelter of frisee outer leaves

❌ Keep away from

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide

• Aphids →

  Check inner leaf folds carefully; water blast; insecticidal soap

• Slugs →

  Beer traps; diatomaceous earth; handpick at night

• Leafhoppers →

  Row cover on young plants; reflective mulch

• Tipburn →

  Calcium deficiency in inner leaves during warm spells; consistent watering and airflow

🌾 Harvest & storage

Harvest whole heads when fully formed and 8 to 10 inches across. For blanched frisee: tie outer leaves over the center with a rubber band 10 days before harvest. The interior will be pale yellow-white and much milder. Refrigerate unwashed and use within 5 days. Wash just before serving as frisee bruises easily.

🥗 Nutrition & benefits

Good source of vitamins A and K, folate, and fiber. The bitter compounds (lactucopicrin and lactucin) are actually mildly sedative and have been studied for analgesic properties. Higher in antioxidants than most sweet lettuces. Very low in calories.