Radicchio

DAYS TO SPROUT

DAYS TO
SPROUT

5-10

MATURES IN

MATURES
IN

65-75

TASTE IT FOR

TASTE IT
FOR

N/A

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Care & Harvest

💡Temperature: Prefers cooler temperatures (60-70°F), but is a hybrid plant tolerant of warmer temperatures.

✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod.

🔎 Plant Health: Plants that form a head can be susceptible to tip burn, and while this variety of Radicchio is fairly resistant to this, cooler temperatures and a tank refresh can help if you notice it. Aphids are a common pest, but you can use our prevention tricks to keep pests at bay!

🥬 Harvest: For ongoing harvest, snip the outer leaves just above the base of the plant once they reach 4 inches tall to let the inner leaves continue to grow. Don’t cut more than 1/3 of the plant if you want it to keep growing. For a one-time harvest and to get the inner head to develop, harvest when the head is about 3-4 inches in diameter and is a nice burgundy color. If left to grow the center head, the outer leaves may pull away from the head slightly, but they are still tasty! Harvest from the base.

Quick Facts

ORIGIN

Radicchio dates to the 16th century and originates from the seaside Italian town of Chioggia, near Venice. Thus, the plant’s official name is Radicchio Rosso di Chioggia. Today, Italy is still the predominant producer of this leafy green, with France coming in second.

QUALITIES

Radicchio resembles red cabbage as it forms a small head with burgundy leaves on the inside and looser, greener leaves on the outside, but its leaves are smoother and much thinner than cabbage. Radicchio has a slightly bitter flavor with a very mild kick. It is low in calories and high in vitamin K and antioxidants.

USE

Radicchio can be enjoyed raw in salads or even used as a wrap, while cooking brings out the sweeter side of this vegetable. It Italy, Radicchio is often added to pasta dishes, risotto, soups, and stews, or simply grilled and dressed in some olive oil.

Harvest to Plate Recipe

How To Cook Radicchio

Roasted Radicchio Salad with Arugula – Keeping It Simple

INGREDIENTS

1 head of radicchio If you are not familiar with radicchio, they are smaller than your normal heads of lettuce and have a deep purple color
1 small bunch of arugula
¼ cup balsamic vinegar
2 tablespoon good olive oil
kosher salt and pepper
4 tablespoon good shredded or cubed Parmesan

INSTRUCTIONS

Pre-heat your oven to 375 degrees.
Rinse and dry your arugula and radicchio.
Cut the stem end off of your head of radicchio and then cut the head in half. Now cut out the thick core center out and discard.
Slice each half of the radicchio in half and separate the leaves out on to a large sheet pan.
Drizzle with your olive oil and balsamic vinegar.
Sprinkle salt and pepper evenly over the top.
Place in the oven to roast for about 10-15 minutes or until you start to see the radicchio brown on the edges but still has some shape.
Remove from the oven to cool for a few minutes.
In a large bowl add your arugula.
Now scoop out your radicchio from the sheet pan and place on top of your arugula.
Pour the balsamic vinegar and olive oil from the sheet pan over top of the salad.
Gently toss.
If you are using any Parmesan, you can add that now.
Serve immediately.