Radicchio

Grow Radicchio At Home

Forcing and Non-Forcing Varieties

Some varieties of radicchio naturally form into heads, for example Treviso. This is a non-forcing plant. In the summer the long 10-14" will be green then turn red as the weather cools.  This variety does not require you to cut it back to get it to form the head.

Red Verona, a forcing variety needs a little assistance to form the classic round heads.  This variety should not be planted too early in spring or it may bolt.  In the fall, you need to cut all the leaves off above the crown. Then as the weather cools the plant will produce the small round heads.

Harvest

Radicchio matures in approximately 3 months.  It should be picked when it is mature but not old.  The older it gets the tougher and more bitter the vegetable will be. 

Featured Recipe

Grilled Radicchio Treviso With Scamorza Cheese

by Gourmet Magazine, September, 2000 (epicurious.com)

Ingredients

• 4 (9-inch) heads Treviso radicchio
• 1/4 cup extra-virgin olive oil
• 1 cup coarsely grated smoked Scamorza cheese or smoked mozzarella (3 oz)
• 2 1/2 tablespoons balsamic vinegar

Instructions

1. Prepare grill for cooking.
2. Remove any loose outer leaves from radicchio and trim bases, leaving heads intact. Quarter each head lengthwise. Brush radicchio lightly with olive oil and season with salt and pepper.
3. Grill radicchio on a rack over moderately hot coals (coals are ready when you can hold your hand 5 inches above rack 3 to 4 seconds), covered, turning every 10 minutes, until outer leaves are browned and hearts are tender, 25 to 30 minutes total.
4. Sprinkle cheese over cut sides of radicchio and grill, uncovered, until cheese begins to melt, about 2 minutes. Transfer radicchio to a platter and drizzle with vinegar.

Cooks’ notes