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Radicchio is an excellent addition to salads, adding crunch and a distinctive nutty, pleasantly bitter flavor. Its burgundy color is also gorgeous in among green leaves. Plant radicchio in spring a month before the last frost date or in mid-summer for a fall harvest. Best quality occurs when plants mature during cool weather. After harvest, remove the leaf veins to reduce bitterness.
How to Grow Radicchio
Harvest heads of radicchio 60 to 85 days after seeding when heads develop firmness similar to iceberg lettuce. Cut the head from the plant with a sharp knife. Overmature heads develop toughness and increased bitter flavor. Pick chicory leaves when they are young. Harvest the roots once the plant has matured, from midsummer to fall.
more varieties for radicchio
Cichorium intybus, also known as chicory, is a common roadside wildflower with pretty blue blooms. It flowers its second year in the garden. Use tender chicory leaves in fresh salads as you would dandelion leaves. The long white taproot of the plant can be harvested, dried, and used as a substitute for coffee.