Radicchio

Growing

Deep red color and a tight head structure in radicchio often require careful attention to light. You can grow these in full sun, but many gardeners blanch the developing heads by covering them with soil or a container, to reduce bitterness and encourage paler, more tender leaves. For varieties like Rosso di Treviso, keep soil moisture consistent, as even watering helps prevent the heads from becoming tough or excessively spicy.

When the heads feel firm and the leaves have reached the desired color, harvest them immediately. Because radicchio does not ripen or improve after being picked, timing matters. To reduce a sharp, biting flavor, trim away the hard, bitter part of the stem at the base before use. In cooked dishes, grilling or roasting the leaves mellows the natural bitterness.

For long-term use, keep unwashed heads in the refrigerator to maintain crispness. If you have a surplus, blanch the leaves before freezing them for later use in recipes. A cool, dark cellar is also a good place for storage.