Endive Meduza

Jellyfish is an early-maturing endive variety that transitions to bolting just 65 days after full germination. The leaf rosette is raised, with a height of about 14–17 cm and a diameter up to 40 cm. The leaves have an oval shape, approximately 20 cm long and 10 cm wide, with a slightly wrinkled surface; the leaf edges are festoon-like, and the core is light green. Inside the rosette, leaves are dark green at the edges and lighter in the center.

Endive grows in both open ground and greenhouses, tolerating partial shade. It is often used as a fill crop in greenhouses and greenhouses due to its ability to quickly form a dense rosette. The plant has a bitter but medium-sour taste; to reduce bitterness, leaves can be soaked in salted water for about 20 minutes.

The yield of the early variety reaches 4 kg/m², and the mass of one plant is approximately 480 g. Leaves are suitable for fresh consumption, as well as boiling or stewing. Due to its structure and taste, endive is valued in cooking as a useful ingredient that can add a crunchy texture and a characteristic bitter taste to dishes.