Radicchio (Rossa di Verona)

📖 About This Plant

Radicchio (Rossa di Verona) is a beautiful Italian chicory forming compact, tight heads of deep crimson-red leaves with contrasting white midribs — as visually striking as it is flavorful. The bitter, slightly spicy flavor of radicchio transforms dramatically when cooked — grilling or roasting mellows the bitterness and develops a sweet, caramelized complexity. Maturing in 70–80 days, Rossa di Verona is a cool-season crop that performs best in fall when cold temperatures trigger the red pigment development and reduce bitterness. Growing in zones 4–9, it's sown in midsummer for a fall harvest — one of the most rewarding late-season crops for adventurous gardeners who appreciate European bitter greens.

📊 Quick Facts

📅 When to Plant in Your Area

🌱 Care Tips

Sow Rossa di Verona radicchio in midsummer (late June to July) for a fall harvest — spring-sown plants bolt before heading up properly. Direct sow 1/4 inch deep in rows 12 inches apart, then thin to 8–10 inches. Radicchio needs rich, moist, well-drained soil and consistent moisture for proper head formation. If heads don't fully form by fall, cut the original head down to the base (1–2 inches) — a secondary head will often form, sometimes with better color and tighter structure. Cold temperatures (below 50°F) trigger the anthocyanin pigments that produce the characteristic deep-red color and reduce bitterness. Harvest when heads feel firm and dense, typically after a few frosts. Stores in the refrigerator for 2–4 weeks.

🤝 Companion Plants

These plants grow well alongside Radicchio:

🌿 Related Vegetable

More vegetable that grow in similar conditions:

❓ Frequently Asked Questions