Broad-Leaved Batavian Endive
Has broad, thick, plain or slightly wrinkled leaves. It is principally used for cooking, and making a larger head, is preferred for stews and soups. If the outer leaves are gathered and tied on the top, the whole plant will blanch nicely, and make an excellent salad for the table.
Originally listed in: 1881 D.M. Ferry Catalog

Broad Leaved Batavian Endive
(90 days). Makes large plant up to 16 inches across. Heart very deep and of thick, buttery texture. Eat like lettuce, cook like spinach, or use in soups and stews. Easy to grow. Pkt. 15C; oz. 30C, ppd.
Originally listed in: 1956 Henry Fields Catalog

Broad Leaved Batavian Endive
Leaves large, broad, slightly curled; tie up for blanching. Pkt., 5c; oz., 15c; ¼ lb., 35c; lb., $1.00, prepaid.
Originally listed in: 1935 Isbell's Seeds

Broad Leaved Batavian Endive
A large summer variety. Pkt., 5c; oz., 25c; ¼ lb., 60c; lb., mail, $2.15; lb., exp, $2.00
Originally listed in: James J.H. Gregory's 1885 Retail Catalogue

Broad-Leaved Batavian Endive
Broad, thick leaves, slightly wrinkled; form large heads, much used in soups. 45 days. Pkt 5c; oz 15c.
Originally listed in: Mills Annual Seed Book, 1934

Broad Leaved Batavian Endive
Chiefly used in soups and stews; requires to be tied up for blanching; Per oz., 30c.; ¼ lb., $1.00; lb., $3.00.
Originally listed in: Peter Henderson & Co. 1873 Seed Catalogue