This re-leafed Italian chicory is most often used as a salad green. The two most widely seen European varieties are Verona and Treviso. The radicchio di Verona has burgundy-red leaves with white ribs. It grows a small, loose head similar to butterhead lettuce. Radicchio di Treviso has narrow and pointed leaves that form a tight and slightly tapered head. They also have white ribs, and range in color from pink to dark red. Other varieties have speckled leaves in shades of pink, red and green like the Castelfranco. All varieties have tender but firm leaves and a bitter flavor. Choose heads that are full-colored with no signs of browning. Store in a plastic bag in the refrigerator for up to 7 days. Radicchio is used raw in salads and cooked by grilling, sautéing, stewing or baking.
Season: November-April
Purchasing Tips: Choose heads that are full-colored with no signs of browning.
Storage: Refrigerate for up to 7 days in the vegetable crisper
Cooking Tips: Use raw in salads, or cook by grilling, sautéing, stewing, or baking
