Radicchio

Cichorium intybus var. foliosum

vegetable

A rosette-forming winter salad green from Italy with deep burgundy-red leaves, a slightly bitter chicory flavor, and satisfying crunch. Often called Italian chicory, it can be grown as a cut-and-come-again salad or allowed to form tight heads in fall.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Carrots — Compatible root zones; both benefit from the cool fall growing window
• Endive — Both chicory relatives thrive together in fall beds
• Lettuce — Fall salad garden companion that shares similar conditions
• Chives — Allium scent deters aphids around winter salad crops

❌ Keep away from

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide

• Aphids →

  Hose off with water in cool weather; attract ladybugs with nearby flowers during the fall growing period

• Slugs →

  Water in the morning; remove debris; hand-pick after dark in wet weather

• Bolting →

  Sow at the correct time for your climate; spring sowings almost always bolt before forming good heads

🌾 Harvest & storage

Harvest outer leaves throughout the season or wait for the whole head to tighten after fall frosts. Cold actually improves the flavor, reducing bitterness. Cut the whole head at the base and remove outer leaves before using. Excellent braised, grilled, or raw in fall salads.

🥗 Nutrition & benefits

Very high in vitamin K and vitamin C. The red color comes from anthocyanins with antioxidant properties. Contains inulin, a prebiotic fiber that feeds beneficial gut bacteria. The bitter compounds stimulate digestive enzyme production.