The classic tall italian radicchio ‘Rossa di Treviso’, heritage 18th century. Shaped like a small Romaine lettuce, upright with burgundy and white striped leaves with large pure white stems.
An early variety that is suitable for harvesting from the end of summer and throughout the winter. The outer leaves can be harvested as needed. Radicchio heads are mature when the heads are firm and plump. I will need to cut the whole radicchio head off the plant just above the soil line and it will come back every year in most climates.
Radicchio is a leaf chicory (Cichorium intybus, Asteraceae), a perennial and its roots can be used to mix with coffee. The roots can also be served with pasta, in strudel, as a poultry stuffing, or as part of a tapenade. The leaf has a bitter and spicy taste, which mellows when it is grilled in oil, roasted or mixed into dishes such as risotto.