Radicchio ‘Palla Rossa’
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Botanical Name: Cichorium intybus
Heritage: Chioggia, Italy
‘Palla Rossa’ Radicchio is a gourmet leafy vegetable producing firm red heads with stunning white veins.
It has a unique and tangy taste, adding sharp flavour, colour and a crisp texture to salads. Enjoy raw with a little olive oil, or it can also be grilled and baked. It gets sweeter when cooked, and blanching can help to reduce its bitter taste.
It can be used as needed as a baby leaf or left to grow to maturity in the garden. Forming nice compact heads, it produces its most intense colour in cool weather. It has received an Award of Garden Merit by the Royal Horticultural Society.
Spring – Autumn
Sow Direct, or Transplant
Radicchio seeds are best sown in spring to autumn. Seeds can be sown in trays for transplanting, or directly in place approx. 25 – 30 cm apart when soil temperatures are between 10°c – 25°c.
10°c - 25°c
10 - 14 days
Transplant seedlings, or thin directly sown seeds to a final spacing of approx. 30cm apart once plants have some true leaves. It is suited for growing in pots or containers if garden space is limited.
25cm - 30cm
75 - 110 days
Trim the root and if any outer leaves are green-tinged discard them because they'll be very bitter, then break the leaves apart and into bite-sized pieces to enjoy.
Radicchio is also known as Italian Chicory because of its common use in Italian cuisine. Radicchio is full of Vitamin K which helps with brain function and heart health.
APPROX SEEDS PER PACKET:
|HOME GARDEN ($3.50)