Cichorium intybus
HEIRLOOM. Great for salads and braising.
You may know this heirloom radicchios sister, Early Treviso: both are beloved varieties in Italy. In summer, the long, upright 1014″ heads begin green; once cooler weather comes around, the leaves transition to sensuous deep-red with white midribs and veins. The tender, ever so slightly bitter leaves and heart are delicious raw, in salads, or cooked by braising or sauting with other vegetables.60 – 80 Days
- Harvest individual leaves any time.
- Harvest heads when they are firm to touch, usually 60-65 days after sowing.
- Radicchio makes a great lettuce substitute in salads. Leaves can be sauted or steamed as well as eaten raw.
- The older the head the more bitter the flavor.
- After a frost, harvest the head, remove and discard any leaves that are frozen on the outside.
- Store in a perforated plastic bag in the refrigerator for up to 3-4 weeks.
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