How to Grow Radicchio Rosso di Treviso
Radicchio Rosso di Treviso
Cichorium intybus var. foliosum
vegetableRadicchio Rosso di Treviso is a distinctive Italian chicory with elongated, deeply lobed leaves displaying striking burgundy and white variegation. Known for its slightly bitter flavor and crisp texture, it's prized in Italian cuisine and develops its characteristic red coloring after exposure to cooler temperatures. This heirloom variety is a protected designation of origin (PDO) product from the Veneto region of Italy.
When should you plant Radicchio Rosso di Treviso in your zone?
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Example Radicchio Rosso di Treviso timeline · Pittsburgh, PA (Zone 6b)
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Plant Radicchio Rosso di Treviso
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Radicchio Rosso di Treviso
Around Jul 6≈ 80 days after planting
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Growing Conditions
Soil
Growing Zones
Find your zone →Zones 6-9; prefers cool fall/winter growing seasons
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Seedling
2-3 weeksSmall green leaves emerge; plant is 1-2 inches tall with 2-4 true leaves visible
Keep soil consistently moist but not waterlogged. Provide bright light. Thin seedlings when 2-3 inches tall.
Vegetative Growth
4-6 weeksPlant develops characteristic lobed leaves; green coloring predominates. Plant grows 6-8 inches tall.
Water consistently. Begin light feeding with balanced fertilizer every 2-3 weeks. Remove any flower bolts that appear.
Maturation
3-4 weeksFull rosette forms with deeply lobed leaves. Cool temperatures trigger anthocyanin production, turning leaves burgundy and white.
Reduce nitrogen fertilizer to encourage color development. Cooler nights (below 50°F) intensify red coloring. Water consistently.
Blanching (Optional)
2-3 weeksInner leaves lighten to cream/white if plant is covered or head is forced, creating prized bitter chicory flavor
In fall/winter, tie leaves together or cover the head with dark cloth 2-3 weeks before harvest. This forces pale inner leaves.
Harvest Ready
At peak 3-5 daysCompact, firm head with pronounced red and white variegation. Leaves are crisp and glossy. Head diameter 4-6 inches.
Harvest in morning after dew dries. Cut at soil level with sharp knife. Handle gently to avoid bruising.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Row covers during early growth. Neem oil or insecticidal soap. Diatomaceous earth on leaves.
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Strong water spray to dislodge. Insecticidal soap. Neem oil. Encourage beneficial insects.
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and
Hand-pick in early morning or evening. Beer traps. Copper tape barriers. Diatomaceous earth.
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Bacillus thuringiensis (Bt). Hand-pick if infestations are light. Remove plant debris.
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Improve air circulation. Remove infected leaves. Sulfur spray. Avoid overhead watering.
Uses
Fresh salads and grilling
CulinarySlice raw radicchio for bitter, crisp salads; the distinctive flavor pairs well with vinaigrettes and creamy dressings. Excellent halved and grilled with olive oil and balsamic vinegar until charred and tender. [source]
Italian cuisine staple
CulinaryEssential ingredient in risotto al radicchio (with saffron and rice) and various pasta dishes. Used in soups and braised vegetable preparations traditional to Veneto cuisine. [source]
Digestive and bitter properties
MedicinalRadicchio contains inulin and compounds that support digestive health. Traditionally used to stimulate appetite and support liver function; the bitter compounds may aid digestion. [source]
Natural dye source
HouseholdThe deep burgundy leaves can produce red and pink dyes for natural fabric dyeing projects, a traditional European practice. [source]
Pollinator and beneficial insect support
WildlifeIf plants bolt (produce flowers), the blue-purple blooms attract bees and other pollinators, supporting garden biodiversity and beneficial insects. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Harvest when heads are firm and well-colored, typically 80-120 days after planting. Cut at soil level with a sharp knife in the morning. Harvest before severe frost if possible. Mature heads store 2-3 weeks in refrigerator crisper drawer. For best flavor and color, harvest after a light frost or after blanching period.
Fun Facts
- 🌱 Radicchio Rosso di Treviso holds Protected Designation of Origin (PDO) status from the European Union, meaning only radicchio grown and processed in the Treviso province of Italy can bear this name.
- 🌱 The striking red coloring develops only in cool temperatures—warm weather radicchio remains green. Farmers in Italy traditionally harvest in fall and winter when colors are most vivid.
- 🌱 Radicchio is a variety of chicory, the same plant family that produces endive. Its Latin name references 'Cichorium intybus,' the wild ancestor that has been cultivated for over 500 years.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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