Escarole is native to the Mediterranean and Europe. The Egyptians ate it, as did the Greeks and the Romans. Ovid and Pliny mention it, so you know it’s been around a long time. Escarole Bordeaux s is a light, sweet, crunchy escarole variety from the Bordeaux region of France. Regarded as THE escarole (endive) variety for fine cooking. The heart is self-blanching. Does particularly well when planted in the fall for early winter harvest. Hardy to 25F. 65 Days.