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General Produce


Common Packs:

12- and 24-count cartons.

Receiving Inspecting:

Escarole should be fresh and crisp with well-colored leaves. Avoid wilted, flabby, dry, or yellow product, or bunches with dark butt ends or cracked ribs.

Storage Handling:

Short-term storage recommendation (7 days or less)

  • 32-36° F/0-2° C
  • 90-98% relative humidity
14 to 28 days.

Escarole may wilt if stored in an area with low humidity. Store properly.

Exposure to ethylene gas can cause yellow discoloration. Keep away from ethylene-producing fruits and ripening rooms.

Usage Ideas:

  • Mix escarole with chopped Granny Smith apples and candied walnuts; dress with pomegranate vinaigrette.
  • Stir escarole and chopped tomatoes into lentil-sausage soup; serve with crusty bread.