If your Endive is nearly ready, like mine, then it’s time to blanch some of the leaves so that they don’t taste too bitter. There are various ways to do this. Some people advocate using a plate. This is where you place a place on top of the Endive to block out the light. This works if you’re growing in your own garden however it might not be very helpful for allotment owners – if the wind doesn’t whip away your Vera Wangs then someone will. I’ve opted for the ‘tie it up nice and tight with a bit of old string’ approach. This works fine. You should have some sweet, blanched leaves in around a week. However, remember that Endive is not the type of leaf that you would make a whole salad out of – mix it with something that tastes a little milder.