Radicchio is a popular Italian salad plant with a peppery flavor that adds texture to salads. It can also be grilled or roasted and is less prone to garden pests. When choosing radicchio, look for larger heads with wider outer leaves. To grow radicchio, plant seeds or seedlings in early spring or late fall and water frequently. It can be grilled or used in salads, but its bitter taste should be used in moderation.
Radicchio is an Italian salad plant related to chicory. The distinctive plant grows a rich brown color with white veins and has a peppery flavor that adds a textural bite to salads. Radicchio is sometimes grilled or roasted, making a nice counterpoint to other grilled vegetables. It is growing in popularity and can be found in most manufacturing sections. Radicchio has been grown in the Mediterranean for hundreds of years and is used in a variety of Mediterranean dishes.
Radicchio resembles lettuce in appearance, even though it does not belong to the lettuce family. It forms narrow heads of leaves wrapped around a central core and grows low to the ground. Radicchio makes a striking splash of color in the garden and its natural bitterness makes it less prone to depredation by garden pests.
When choosing radicchio at the grocery store, look for larger heads with wider outer leaves. Small, tight heads have likely been over-handled and may have drier cores. Radicchio can be stored in the refrigerator for up to a week and the leaves should be rinsed before using.
To grow radicchio, plant seeds or seedlings in early spring and late fall, because the plant prefers cooler temperatures. It has a shallow root system and therefore prefers frequent watering of light to saturation. Plant radicchio eight to ten inches (20 to 25 centimeters) apart to allow the plants to form heads. Radicchio matures in about 80 days. Harvest with a sharp knife and remove the roots from the soil before preparing it for the next crop.
For grilling or baking, radicchio leaves can be wrapped whole around other produce or meats or prepared separately. If grilling separately, add the heads lengthwise, sprinkle with olive oil and salt for flavor, and grill until the core is tender and the outer leaves brown, which can take about 30 minutes with occasional rotations. Sprinkle with asiago or another cheese directly before serving. Grilled radicchio can be made sweeter by mixing it with sweet onion or another caramelizing vegetable.
In salads, remember that radicchio’s bitter taste is off-putting to some consumers, so it shouldn’t be used to excess unless guests are familiar with chicory and other bitter greens. It’s a brilliant addition to a green salad, standing out with its excellent brown color and peppery flavor. However, it turns brown easily and shouldn’t be cut too soon.
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