Definition of "scariole"

[…] but remember still that if there be an ague, you ioyne with them the aforesayd great cooling seeds, or the lesse cooling seeds, of lettise, endive, scariole […]

1601, Simon Harward, Phlebotomy: Or, A Treatise of Letting of Bloud, page 121

To have Syrup of Succory compounded with Rhubarb; Take ſome whole Barley-Corns, the Roots of Smallage, Fennel, and Sparagraſs, with some white crude Tartar, of each two Ounces; two Leaves of Succory, Dandelion, Endive or Scariole, ſmooth Sow-Thiſtle, common Lettice, and Sage […]

1725, [Noël] Chomel, “SYRUP”, in R[ichard] Bradley, editor, Dictionaire Oeconomique: Or, The Family Dictionary. […], volume II (I–Z), London: […] D[aniel] Midwinter, […], column 1

The varieties most commonly cultivated are the Broad-leaved Batavian, and Small Batavian ; the Green Curled-leaved, and the White Curled-leaved. By the French the former are called Scarioles; the latter, Cichorées.

1854, Patrick Neill, The Fruit, Flower and Kitchen Garden, page 253