Latin cichorium intybus 'Rossa di Treviso'
Commonly known as Italian chicory, this variety has long historical roots that can be traced back to writings by Pliny the Elder (1st century AD). The medicinal benefits that he speaks of have not been proven in modern science but non-the-less it has remained a staple of modern Italian cuisine. The cabbage like leaf is often grilled with olive oil, or mixed into dishes such as risotto. As with all chicories, its roots can be roasted, ground up and used as a coffee additive (many international instant blends add chicory). Red Treviso grows in an upright columnar habit that is easily harvested. Removing the outer leaves exposes the beautiful red and white leaves in the interior. Uncooked, radicchio is bitter and spicy but once it is heated it will mellow out to make a delicious side dish.
This is a cool weather crop, much like lettuce so plan accordingly and start early indoors or sow directly into the garden if your climate allows. Radicchio requires full sun for best performance. Plant in rows and give at least 12" space between transplants or seeds. Matures in 85 days. Heirloom variety.
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