How to Grow Treviso
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Treviso
Cichorium intybus var. foliosum
vegetableTreviso is a striking Italian chicory with elongated, deep burgundy leaves and white ribs that form a loose head. It's a cool-season crop valued for its slightly bitter, complex flavor that mellows when roasted. Part of the radicchio family, it offers visual drama and sophisticated taste to salads and cooked dishes.
When should you plant Treviso in your zone?
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Example Treviso timeline · Pittsburgh, PA (Zone 6b)
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Plant 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 Treviso
Around Jul 1≈ 75 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Treviso dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Cool-season crop thriving in zones 4-9; can extend into zone 3 and zone 10 with timing
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Get my Treviso timeline →Growth Stages
Germination
7-10 daysSeeds sprout with cotyledons emerging, requiring 7-10 days in cool conditions (60-65°F ideal). Soil must stay moist but not soggy.
Use seed-starting mix, maintain humidity with a dome or cloth. Keep temperatures cool; warm soil delays germination.
Seedling & Early Growth
3-4 weeksTrue leaves develop, plant grows 2-4 leaves. Seedlings are tender and susceptible to damping-off and pests. Thin to one plant per cell if direct seeded.
Provide bright light and cool temps (60-70°F). Water gently to avoid splashing soil. Harden off transplants before moving outdoors. Watch for slugs.
Vegetative & Head Development
4-6 weeksPlant establishes a strong root system and produces numerous elongated leaves that begin forming a loose rosette. Growth accelerates with adequate moisture and nutrients.
Feed with balanced fertilizer every 2-3 weeks. Maintain consistent soil moisture and cool conditions (below 75°F). Increase spacing if crowded to reduce disease.
Maturation & Forcing (Optional)
2-3 weeks (or 10-14 days if forcing)Heads form and tighten. For traditional Treviso appearance, heads are cut and left in cool storage (32-50°F) for 3-5 days, then forced in darkness to produce tender, vivid red blanched shoots.
Traditional forcing: cut whole plant at soil level, pack upright in boxes in cool, humid, dark conditions. New shoots emerge in 10-14 days; harvest when 3-4 inches tall. Otherwise, harvest directly without forcing.
Harvest & Post-Harvest
Harvest period; storage up to 3 weeksMature heads are harvested when firm and fully colored. Post-harvest handling affects flavor and shelf life. Properly cooled and stored Treviso improves in flavor and color.
Harvest in cool weather (morning is best). Store at 32°F with 95% humidity for 2-3 weeks. Wash and dry thoroughly. Handle gently to avoid bruising.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Copper tape barriers, hand-picking at dusk, beer traps, neem oil spray. Encourage natural predators like ground beetles.
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Row covers in early season, neem oil or spinosad spray. Maintain soil moisture to reduce plant stress.
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Strong water spray, insecticidal soap, neem oil. Encourage beneficial insects like ladybugs.
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Remove and destroy affected leaves. Row covers prevent adult flies from laying eggs.
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Improve air circulation, avoid overhead watering. Apply sulfur dust or fungicide if needed; focus on prevention in humid climates.
Uses
Roasted & Grilled Delicacy
CulinaryTreviso's bitterness mellows beautifully when roasted or grilled, creating a tender, caramelized dish. Often halved lengthwise, drizzled with olive oil and balsamic vinegar, then roasted until charred. A signature Italian preparation that showcases the vegetable's sophistication. [source]
Raw Salad & Pesto Base
CulinaryFresh Treviso leaves add striking color, texture, and a pleasant, complex bitter note to mixed green salads. The tender white ribs contrast beautifully with the deep red leaves. Can also be processed into a unique pesto or incorporated into grain bowls. [source]
Digestive & Liver Support
MedicinalChicory root and leaves have long been valued in herbal medicine for supporting digestive health and liver function. Contains inulin (a prebiotic fiber) and bitter compounds that may stimulate bile production and improve digestion. [source]
Forced Shoots - Premium Ingredient
CulinaryWhen forced in darkness, Treviso produces tender, blanched red shoots prized by high-end chefs as a delicacy. These shoots are milder, sweeter, and more tender than mature leaves, commanding premium prices in specialty markets. [source]
Natural Dye Source
HouseholdThe deep burgundy pigments in Treviso leaves can be used to create natural dyes for fabrics and crafts. The intensity of color varies with plant maturity and growing conditions. [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 deeply colored (dark burgundy). Cutting in the morning when temperatures are cool preserves quality. For forcing, cut the entire plant at soil level and store immediately in cool (32-50°F), humid darkness for 3-5 days, then force in moist darkness. Without forcing, heads can be harvested fresh as a loose-leaf stage or left to mature further. Treviso is best enjoyed fresh or roasted; the flavor becomes sweeter and less bitter when cooked.
Fun Facts
- 🌱 Treviso is named after the Italian city of Treviso in the Veneto region, where this variety was first developed in the 19th century as a 'white chicory' (cicoria bianca). It's now celebrated worldwide as a premium vegetable.
- 🌱 The forcing and blanching process is a time-honored Italian technique: roots are dug, stored in cool darkness for 3-5 days to allow starches to convert to sugars, then forced to produce tender, pale red shoots in complete darkness in just 10-14 days—a sophisticated horticultural practice passed down through generations.
- 🌱 Treviso's striking appearance has made it a darling of upscale cuisine and farmers' markets. In Italy, it's often served simply roasted with olive oil, allowing the vegetable's natural bitterness and sweetness to shine—a dish considered almost sacred in Venetian cooking.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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