Radicchio

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.

Category

Days to Sprout

Taste It for

Temprature

Germination

Pollination

Prunning

Plant Health

Support

Harvest

Vegetables

5-10

N/A

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

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

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!

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.

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.