Radicchio Palla Rossa
Botanical name: Cichorium intybus
Seed heritage: Chioggia, Italy
Palla Rossa is a gourmet leaf vegetable that is widely cultivated in Italy for its vibrant coloured heads and distinctive tangy flavour. This plant produces a dense, round head made up of tightly packed, deep-red leaves with thick white midribs. The leaves are typically green when grown over the summer and deepen to maroon with the onset of cold weather. Once the main head has been harvested, the remaining stem can be covered with straw to produce a blanched Witloof-type head. its taste is both tangy and bitter, making it a great addition to add contrasting flavours to a mixed salad. The heads can also be sautéed, grilled, or baked to reduce the bitterness and enhance their sweetness.
Pot Size: 4cm
Botanical name: Cichorium intybus
Seed heritage: Chioggia, Italy
Palla Rossa is a gourmet leaf vegetable that is widely cultivated in Italy for its vibrant coloured heads and distinctive tangy flavour. This plant produces a dense, round head made up of tightly packed, deep-red leaves with thick white midribs. The leaves are typically green when grown over the summer and deepen to maroon with the onset of cold weather. Once the main head has been harvested, the remaining stem can be covered with straw to produce a blanched Witloof-type head. its taste is both tangy and bitter, making it a great addition to add contrasting flavours to a mixed salad. The heads can also be sautéed, grilled, or baked to reduce the bitterness and enhance their sweetness.
Pot Size: 4cm
Botanical name: Cichorium intybus
Seed heritage: Chioggia, Italy
Palla Rossa is a gourmet leaf vegetable that is widely cultivated in Italy for its vibrant coloured heads and distinctive tangy flavour. This plant produces a dense, round head made up of tightly packed, deep-red leaves with thick white midribs. The leaves are typically green when grown over the summer and deepen to maroon with the onset of cold weather. Once the main head has been harvested, the remaining stem can be covered with straw to produce a blanched Witloof-type head. its taste is both tangy and bitter, making it a great addition to add contrasting flavours to a mixed salad. The heads can also be sautéed, grilled, or baked to reduce the bitterness and enhance their sweetness.
Pot Size: 4cm
Plant Information
Grow Guide
Ease of Growth
Easy
Life Cycle
Annual
Planting Season
Spring and autumn
Plant Use
Culinary
Edible Parts
Leaves
Days to Maturity
60-100 days from transplant
Hardiness
Cold hardy, frost tolerant, heat tolerant
Light Exposure
Full sun to partial shade
Soil Conditions
Fertile and well draining
Plant Spacing
30cm on centre
Plant Height
20cm tall
Support Structure
No structure needed
How to Plant Radicchio
Information coming soon!
How to Care for Radicchio
Information coming soon!
How to Harvest and Store Radicchio
Information coming soon!