Radicchio 'Rossa di Treviso' is the classic tall Italian radicchio.

Upright with red and white striped

leaves with large pure white stems. Highly prized, this flavoursome variety is grown in the Treviso
area in winter and is eaten, root and all, simply pan fried or grilled. It has high resistance to cold.

It is a very early variety that is suitable for harvesting from the end of summer and throughout the
winter. The plant has red leaves that are very crunchy, long, erect and enveloping with large white,
crisp stalks.
Radicchio also grows well in containers, pots, or raised beds. It can be interspersed between
plants in your garden, the red leaves are very showy and it grows well under leaves of other
plants in partial shade.

Radicchio grows well during the cooler spring and summer months. If it matures during the
warmest months of summer, the leaves turn more bitter. Radicchio grown in the autumn or over
the winter retains its sweet flavour.

As with all chicories, if grown correctly its roots can be used to mix with coffee. It can also be
served with pasta, in strudel, as a poultry stuffing, or as part of a tapenade.

The varieties of radicchio are named after the Italian regions where they originate. In the same
way that the Parmigiano-Reggiano cheese-makers of Parma, Italy have sought to protect the name
"parmesan" to signify only cheeses made in their region under the supervision of a regulating
body, so too have the radicchio farmers of the Veneto sought to protect the names of some
radicchio varieties.

Preparation:
Radicchio grows well in most soils. Loose, fertile soils that have plenty of nutrients and good
drainage are ideal. It grows best in soils with a pH of 5.5-6.8. Prepare the bed and rake it for a
smooth finish, Mix compost into the soil prior to planting. Add fertilizer when planting

Sowing: Sow indoors from August or sow direct after frosts have passed.
Seeds germinate best in soils around 16 to 18°C Germination in 7 to 14 days.
Keep evenly moist for the tenderest leaves. Leaves that are stressed due to water shortage will
turn bitter and taste terrible. Radicchio will withstand light frosts.

Sowing Indoors:
Sow into seedling trays 6 to 8 weeks before the last frost. Sow seeds in moist growing mix and
thin to 1 plant every 5cm once seedlings have sprouted the first set of true leaves. Transplant
radicchio seedlings outdoors when they are 10cm tall. Make sure the soil is moist and the
seedlings do not dry out. Water well until they are firmly established.

Sowing Direct:
Sow into prepared beds worked in the spring. Successive seedings ensures a continual harvest.
Sow seeds every two weeks through to autumn. Sow 1 to 2 seeds every 10cm. Sow 7mm deep in
rows 20cm apart. Once they are established, thin plants to 20cm in each direction.

Harvesting: Ready to harvest in 64 days

For Baby Leaf Salad, harvested anytime after the leaves begin to open. Harvest the outer eaves as
you want them. Radicchio heads are mature when the heads are firm and plump. Cut the whole
radicchio head off the plant just above the soil line. Radicchio will come back every year in most
climates if you don't dig it up for blanching.

Storage:
Clean off dirt and cool by immersing in chilled water. (Amazingly, this process is called “Hydro
cooling” in the industry!) It can be stored at 0°C for 2 to 3 weeks. It will deteriorate rapidly with
increasing temperature.
Radicchio is sensitive to ethylene gas so do not store radicchio with vegetables and fruits such as
apples and pears.