Radicchio Seeds

Radicchio types

Radicchio comes in several distinct forms, each with its own shape, color, and use in the kitchen.

Chioggia is the familiar round, dense head of deep red leaves with white ribs. Indigo, Leonardo, Virtus, and Speeder are reliable hybrid Chioggias that form firm heads in summer and fall. They hold well in the field and the cooler.

Treviso forms long, tapered heads like a red romaine. Its slightly milder flavor makes it a good choice for grilling.

Variegated types such as Castelfranco have pale green or cream leaves flecked with red. They're loose and tender, with a softer bitterness, and look beautiful in salads.

Rossa and other open-pollinated selections like Luna Rossa give more variation from plant to plant, and many growers enjoy that.

Timing and growing

Radicchio is a cool-season crop. Heat makes it bitter and can keep heads from forming, so most growers sow in midsummer for fall harvest. Cool fall nights deepen both the color and the flavor. In mild climates, it can be grown through winter. Start seed in cell trays and transplant at three to four weeks old, spacing plants about 10 to 12 in. apart. Keep the soil evenly moist. Harvest when heads are firm, then trim the outer leaves to reveal the bright heart. Heads store for several weeks if kept cold.