Radicchio - Rouge de Verona (Cichorium endiva) Rouge Di Verona Red Endive Non GMO Heirloom Vegetable
Rouge De Verona Radicchio can be compared to a cross between a cabbage and lettuce, and is used for its leaves and root; it has a bitter yet spicy taste. Typically used primarily for its leaves in salads, but can also be cooked as well.
Leaves will be a beautiful burgundy red when radicchio is ready to eat; these provide a great looking contrast to green lettuce. Radicchio becomes sweeter when cooked, and it can even be thrown on the grill in large chunks. The root of this radicchio can be used as chicory, which is a unique addition to coffee.
Radicchio contains Vitamin K, fiber, and antioxidants. Vitamin K aids in brain function, and elderly people who have diets high in vitamin K have reported better memory. Vitamin K also helps with circulation. Fiber found in Rouge De Verona aids in digestion.
- Full sun, part shade
- Direct sow seeds when the danger of frost has passed. Plant seeds 1/4 in deep
- Spacing 10 to 12 in
- Plants can be thinned to 1 ft apart.
- Harvest in about 80 days.
- Matures in 80 to 85 days
- Protect from aphids, thrips, and mold.
- Seed count: 1 gr