Escarole is a form of endive with the Latin name Cichorium endivia var. latifolia. There are several forms of a variety called var. crispum with wide heads and crisped leaves. One of these called fringed has a head so deep it is almost self-blanching. These escaroles are delicious as salads and also when chopped and cooked.

We rooted some cuttings last summer.

Generally speaking, plants have a much greater variety of sugars and linkages than animal tissues have.

How much money did you get back? Not a centime, especially now that he's met with bangstry.