How to Grow Rosso di Treviso
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Rosso di Treviso
Cichorium intybus var. foliosum
vegetableRosso di Treviso is an Italian heirloom chicory with striking deep red and white variegated leaves that form elongated, tightly packed heads. This cool-season brassica relative is prized for its slightly bitter, complex flavor and elegant appearance in salads and cooked dishes. It requires specific timing and cooler temperatures to develop its characteristic coloring.
When should you plant Rosso di Treviso in your zone?
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Example Rosso di Treviso timeline · Pittsburgh, PA (Zone 6b)
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Plant 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 Rosso di Treviso
Around Jul 1≈ 75 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Rosso di Treviso dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Zones 4-9; best grown as a fall/winter crop in warm climates
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Get my Rosso di Treviso timeline →Growth Stages
Seedling
2-3 weeksSmall green cotyledons emerge; true leaves follow within 7-10 days
Keep soil consistently moist but not saturated. Provide bright light to prevent leggy growth. Thin seedlings to proper spacing once they have 2-3 true leaves.
Vegetative Growth
4-6 weeksPlant develops rosette of deeply lobed green leaves; leaf count increases steadily
Maintain consistent watering and provide balanced fertilizer every 2-3 weeks. Remove any flower bolts that form. Ensure adequate spacing to allow good air circulation.
Head Formation
3-4 weeksLeaves begin to blanch and elongate into a more compact, upright head structure
Reduce nitrogen fertilizer to encourage heading. Cool temperatures (50-60°F) accelerate this stage. Light frost triggers anthocyanin production, deepening red coloring.
Coloring & Maturity
2-3 weeksDeep crimson and white variegation becomes prominent; head becomes firm and dense
Temperature drop below 50°F enhances red pigmentation. Maintain steady watering. Avoid overhead irrigation to prevent leaf diseases.
Harvest Ready
Peak 1-2 weeksFully developed, firm head with vibrant red-and-white striping; leaves crisp and tightly packed
Harvest in morning when leaves are crisp. Cut at soil level or pull entire plant. Store in cool conditions (32-40°F) for up to 2 weeks.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Spray with insecticidal soap or neem oil; introduce ladybugs; strong water spray dislodges pests
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Hand-pick at dusk; use copper tape barriers; beer traps; encourage ground beetles
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Use floating row covers; dust with food-grade diatomaceous earth; neem oil spray
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Remove affected leaves; maintain good sanitation; spinosad spray if severe
Uses
Raw Salads & Crudités
CulinaryThe tender leaves and striking red-and-white pattern make Rosso di Treviso visually stunning in raw salads. Its slightly bitter flavor pairs well with citrus vinaigrettes, olive oil, and creamy dressings. [source]
Grilled & Roasted Dishes
CulinaryWhen grilled or roasted, the leaves become tender and the bitterness mellows into a pleasant earthy flavor. Serves as an elegant side dish drizzled with balsamic reduction. [source]
Braised & Cooked Preparations
CulinaryRosso di Treviso braises beautifully in butter, broth, or white wine, becoming silky in texture. Traditional Italian preparations feature it in risotto, pasta, and polenta dishes. [source]
Digestive & Bitter Tonic
MedicinalChicory contains inulin and other compounds that support digestive health and promote beneficial gut bacteria. Historically used as a digestive aid and liver tonic in European herbalism. [source]
Table Decoration & Culinary Garnish
HouseholdThe striking red-and-white variegation makes Rosso di Treviso an ornamental vegetable perfect for farmers markets, restaurant plating, and high-end culinary presentations. [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 75-100 days after sowing, ideally after a light frost to maximize red coloring and reduce bitterness. Cut heads at soil level in the morning when leaves are crisp. For continuous harvest, succession sow every 2-3 weeks from mid-summer through fall. In mild climates, can be left in ground and harvested through winter.
Fun Facts
- 🌱 Rosso di Treviso is a Protected Designation of Origin (PDO) product in Italy when grown in the Veneto region; only heads grown there under specific conditions can legally bear the name.
- 🌱 The red coloring (anthocyanins) develops primarily as a response to cool temperatures and light frost—growers in warm climates must time plantings carefully to catch the fall cool-down for proper coloring.
- 🌱 This chicory variety is related to endive and radicchio and was perfected in the 1900s in Treviso, Italy, through careful selection of the most beautiful and tender specimens.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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