Chicory, Italian Dandelion, Radicchio, Succory, Witloof 'Palla Rossa'

From your friends at Botanical Interests: A Mediterranean native, radicchio is a type of chicory that adds tangy flavor and a gourmet fla...Read Moreir to fresh salads. The tightly packed lettuce-like round heads have beautiful purplish-red leaves and striking white veins. The distinctive, sharp flavor is also delicious when the leaves are steamed with mixed vegetables, used in coleslaw, or added to stir-fries. Cooking gives radicchio a milder flavor. This variety is slow to bolt. To harvest, cut heads above crown. Afterwards, it may resprout and grow another head if there is still time left in the season.

A red heading cultivar That colors best in cool weather. According to Oregon State University "Radicchio performs best under cool tempera...Read Moretures and is therefore grown in early spring or late fall. Varieties are available for summer (July and August) harvest. Red leaf Radicchio develops its best color, and grows best under cool fall or spring temperatures, however some varieties (see above) can be grown in Western Oregon and Washington throughout the summer.

Plant as early in the spring as possible and stagger plantings once or twice per week, planting only what can be harvested and sold during that interval. "