Radicchio

Radicchio is a leaf chicory (Cichorium intybus var. foliosum) that is known for its vibrant red leaves with white veins. It is a popular vegetable in Italian cuisine and is gaining popularity in other parts of the world for its distinctive bitter and spicy flavor.

Starting Radicchio Plants

Radicchio is typically grown from seeds. Seeds can be started indoors 4-6 weeks before the last frost date or directly sown outdoors 2-3 weeks before the last frost date. Plant seeds 1/4 inch deep and 1 inch apart. Thin seedlings to 8-12 inches apart when they have developed several true leaves.

Growing Radicchio

Radicchio prefers cool weather and can be grown as a spring or fall crop. It tolerates some heat but may become bitter in hot weather. Radicchio grows best in full sun to partial shade and well-draining soil rich in organic matter. Water regularly to keep the soil consistently moist but not waterlogged.

Harvesting Radicchio

Radicchio is typically ready to harvest 60-90 days after planting, depending on the variety and growing conditions. Harvest heads when they are firm and compact, about the size of a grapefruit. Cut the head at the base, leaving the root in the ground. Radicchio plants typically produce one main head, but smaller secondary heads may develop after the first harvest.

Harvesting Radicchio Seeds

To harvest radicchio seeds, allow a few plants to bolt and flower. Once the flowers have faded and the seed pods have turned brown and dry, cut the stems and hang them upside down in a paper bag to catch the seeds as the pods split open. Store seeds in an airtight container in a cool, dry place.

Radicchio Varieties

There are several varieties of radicchio, each with its own distinct shape, color, and flavor:

• Chioggia: The most common variety, forming round, tight heads with deep red leaves and white veins.
• Treviso: Elongated heads with pointed leaves, resembling a large Belgian endive.
• Castelfranco: Looser heads with creamy yellow leaves and red speckles.
• Tardivo: Elongated heads with curled, almost spiky leaves, deep red color, and a more pungent flavor.

Uses

Radicchio is a versatile vegetable that can be used in a variety of dishes:

• Salad: Raw radicchio leaves add a bitter, spicy flavor and crunchy texture to salads.
• Grilled or roasted: Grilling or roasting radicchio mellows its bitterness and brings out a subtle sweetness.
• Risotto and pasta: Radicchio can be sautéed and added to risottos, pasta dishes, and other grain-based dishes.
• Slaw: Shredded radicchio can be used in slaws and other raw, chopped salads.
• Wraps and sandwiches: Radicchio leaves can be used as a bitter, crunchy addition to wraps and sandwiches.