Radicchio Rossa Treviso is perennial Italian Heirloom form of leaf chicory. It is also known as Italian chicory because of its common use in Italian cuisine. The varieties of radicchio are named after the Italian regions where they originate. It is grown as a leaf vegetable and usually has colorful white-veined red leaves that form a head. This is a mild variety of radicchio that ranges in size from a small Belgian endive to a large head of Romaine lettuce. It is a type of chicory with elongated leaves which are deep purple to red with white ribs and overlap one another tightly to form a compact bunch that is similar in shape to Belgian endive.
Like other bitter chicory greens, it can be served fresh or cooked.
It can be sautéed, grilled, blanched or slow cooked into soups, sauces and risottos.
Its leaves are sturdy enough to hold up to heat and can be used as an edible serving cup or as part of a bed for grilled vegetables and meats.
Its flavor pairs well with cream based sauces and dressings, parmesan cheese, lemon, orange, olive oil, sausage, prosciutto and anchovies.
Treviso will keep, refrigerated, for one to two weeks.
Growing Radicchio Rossa Treviso
Grows well in containers, pots, or raised beds.
Prefers moist, loose, fertile soils that have plenty of nutrients and good drainage.
Sow indoors into open flats or in cell packs 6 to 8 weeks before the last frost or direct sow in Spring after frosts have passed.
Seeds germinate best in soils around 16 to 18°C with germination in 7 to 14 days.
Ready to harvest in 64 days.
Information is for educational and informational purposes only and may not be construed as medical advice. The information is not intended to replace medical advice or treatment offered by healthcare professionals.