Rossa di Treviso
Asteraceae
Radicchio
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Rossa di Treviso is a prized Italian variety from the Veneto region, with elongated heads and striking red and white variegation. Radicchio cultivation was refined in Italy in the 19th century through selective breeding of wild chicory.
Radicchio is a revelation for PNW gardeners — our cool autumns produce spectacular heads with deep red color and complex bitter-sweet flavor. The Italian heirlooms (Rossa di Treviso, Chioggia, Castelfranco) are worth seeking out. Sow in July for October-January harvest. It is essentially a winter crop here.
Direct sow in June-July for fall/winter harvest. Radicchio needs cool weather to form tight heads and develop red color. Sow 1/4" deep, 4 seeds per sq ft. Thin to 12" apart. Keep moist. Heads develop through fall — cold nights intensify the red color and mellow the bitterness. Harvest when heads are firm, typically October-November. Radicchio is a chicory — related to endive, with the same pleasant bitterness. Cut heads at base; the root may re-sprout for a second smaller harvest.