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Radicchio
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Radicchio Seed
Raddichio is a type of chicory, and in fact is classified as a chicory in Italy (which is why Bavicchi names them chicories). Here in North America, we tend to separate radicchio, recognizing its red coloring and unique flavor as being different from the rest of the chicories. Usually added to salads for its rich texture and slightly bitter taste, radicchio is also a colorful garnish on the table or plate, and can be steamed, sauteed, or stir-fried to lend its unique color and flavor to your favorite vegetable or meat dish. Radicchio is best as a fall crop. Plant in mid to late summer in cool soil (about 55-75 F), 1/8 inch deep and loosely covered. Try to time harvest after frost, as cool temperatures will encourage the red color and enhance the flavor. Be sure to check out more of the chicory family under 'Endive and Escarole' and 'Chicory'.
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