Spring planting doesn’t start when the air feels warm, It...Read More
Palla Rosa Radicchio produces tightly packed heads of brilliant deep burgundy leaves with white stems that are complex and bitter in flavor. This plant is tolerant of cold and frost and has a high yield. The firm heads can reach of to 4 inches in diameter and are best harvested whole. Radicchio is quite bitter raw but can be soaked in water to reduce this quality, and it becomes complex and sweet when cooked. Try using Palla Rosa Radicchio in your kitchen by tossing it on the grill, sautéing in oil and lemon or roasted with other vegetables. It is also delicious in soups, pastas, in stuffing mixes or finely shredded in a salad mix.
NAME: Radicchio (Cichorium intybus)
VARIETY: Palla Rosa
DAYS TO MATURITY: 85 – 95 days
POLLINATION: Open Pollinated
TYPE: Biennial
HARDINESS ZONE: Zones 4 – 10
SUNLIGHT: Full Sun / Partial Shade
SOIL: Fertile, loam soil with a pH 7.1 – 7.6
PLANT HEIGHT: 12 – 18 inches
SPACING: 12 – 18 inches apart
TEMP: 45 – 75ºF
These seeds do not required stratification.
To learn more about Stratification, click here!
Start seeds in cell trays filled with seed starting soil mix 3 weeks before your last local spring frost.
Sow 2 seeds per cell and cover with a fine dusting of soil and water in well.
Keep soil moist until germination occurs in 6 to 8 days.
Once germination occurs, grow 3 inches below grow lights, on 12 hours off 12 hours.
When seedlings are 2 inches tall, thin to one seedling per cell.
When seedlings are 5 inches are taller they are ready to transplant.
Before transplanting outdoors, harden off seedlings for several days. Do this by taking them outside during the day and bringing them in at night (Outside temps should be above 50°F when you start this process).
Transplant into prepared garden beds spaced 8 inches apart in rows that are 12 inches apart.
Start seeds outdoors after all threats of frost have passed, when soil temps are above 60ºF
Plant 1 seed 1/4 inches deep spaced 1 inch apart, in rows spaced 12 inches apart.
Water in the seeds thoroughly and germination should occur in 6 to 8 days.
When seedlings are 2 inches tall, thin them so they are space 8 to 12 inches apart.
Prepare a bed by removing any rocks or debris and adding ample compost and organic matter.
Provide consistent moisture by watering deeply and regularly, especially during dry periods.
Mulch around the plants to help retain soil moisture and suppress weeds.
Thin seedlings to about 8-12 inches apart once they have several true leaves.
Fertilize lightly with a balanced fertilizer when seedlings are established, and then again midway through the growing season.
Protect young plants from pests such as slugs, snails, and aphids.
Harvest Palla Rosa Radicchio when the heads are firm and compact, typically 60-70 days after planting.
Cut the heads at the base with a sharp knife or scissors.
For baby greens, harvest individual outer leaves as needed, allowing the inner leaves to continue growing.
Store harvested heads in the refrigerator for up to two weeks.
If your radicchio is too bitter in taste, try soaking the chopped leaves in ice water before use.
Radicchio roots are also edible and can be dried and ground to use as a coffee alternative.
