RADICCHIO - Chicory
This gourmet mix includes several different varieties of radicchio, also known as chicory. Included are Catalogna, Pugliese, Rourge de Verona, Sugar Loaf, and Treviso Red, depending on availability. Used extensively in Italy, it is becoming more widely grown here. Its flavorful, somewhat bitter flavor is enjoyed both raw and cooked. Outer leaves can be harvested on some plants as they grow, for a zesty addition to salads. Approximately 60 to 90 days to maturity.
Special Directions For Short Season Climates
SOWING: Sow seeds from early through late summer, directly into the garden or start indoors in flats or individual peat pots. Cover seed with 1/8 inch fine soil. Plants can also be grown during spring but may not form tight heads.
THINNING AND TRANSPLANTING: Thin or transplant seedlings to about 6 inches apart in rows 18 inches apart.
GERMINATION: One to two weeks, keep soil moderately moist during germination.
Ed's Special Advice
Usually grown as a fall crop. Its flavor improves in cold weather. Plant in a sunny location with fairly fertile well drained soil. Gradually thin plants to about 6 inches apart enjoying the young seedlings in a variety of ethnic recipes. When cutting heads, leave a one inch stump in the ground for possible later sprouting.