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Radicle is a leafy vegetable with a slightly bitter taste, high in calcium and vitamins A and C. It is easy to grow and can be eaten raw or cooked. Italians are big fans of radicle, which is also known as “chicory asparagus” or “catalonia.”
The radicle is a green leafy vegetable of the chicory family. Like other members of this family, radicle has a slightly bitter taste, which increases with the age of the plant. This plant is very easy to grow, it also thrives in cold climates, and even large greengrocers and markets can carry it, especially in areas with a large Italian community, as Italians are big fans of the radicle.
You may also see the radicle referred to as “chicory asparagus,” “catalonia,” or “country lettuce.” The plant has long tender stems that grow into a free head, producing heavily ragged leaves. Depending on the cultivar, the radicle can be simply green, but it can also be reddish or yellow in color. Some cultivars also have smaller leaves and thicker stems than others, making the plant look more like asparagus.
Raw radicle can be used as a salad green and can also be added to sandwiches and used as a side dish. This green can also be cooked, ideally lightly, and served plain or added to soups and other dishes. Cooking will make the older radicle less bitter, especially if it is soaked in salted water first to help remove the bitterness, while young plants are best eaten raw, as they are usually extremely tender and delicate.
Like other dark leafy greens, radicle is high in calcium and is also rich in vitamins A and C. Because it can be grown in cold climates, it can be a good addition to the table in areas where it is difficult to grow other greens. . If you get a bitter batch, mix it with less bitter greens to distribute the flavor.
To grow radicle, obtain seeds from a garden supply store and germinate them. If you live in an area that gets freezing, start the radicle indoors in early spring and plant the seedlings outside after the chance of frost has passed. In areas where frost is less likely, you can start seedlings right in the ground. Keep the soil moist, but not wet, and thin the seedlings periodically to encourage healthy plants to thrive.
You can harvest radicle leaves as needed or take whole plants. Rootlet resists bolting, so you should be able to harvest leaves for several months and if you create a staggered planting schedule, you can continue to grow it well into fall. Remember that the older a plant is, the more woody and bitter it becomes.
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