From Territorial Seed: “85 days. Gorgeous dark red leaves and uniform 5-7 inch heads make Palla Rossa Special the best medium-early radicchio we’ve evaluated. It has that distinctive tangy taste without getting bitter or bolting. Unique, as it can be planted for both summer and fall harvest. A marvelous salad companion, it is an excellent complement in mixed steamed greens, stir-fries, and savory pastries.” Photo also courtesy of Territorial Seed.
Care: Plant 10-12″ apart in rows 12-18″ apart in full sun.
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Red or green or in between, Italian chicories (aka endive, frisee, and radicchio) are heritage greens that combine a sweet, flowery fragrance with an intriguingly peppery bite. Gorgeous in the garden and stunning on the plate, this bevy of Italian beauties offer myriad variations to enjoy. With scoop-shaped leaves that are perfect for dipping, these flavorful greens partner deliciously with distinctive cheeses and creamy dressings. Their spunky bite is mellowed by slow cooking; try braising in butter or splitting whole heads lengthwise and grilling until lightly caramelized. Josh Volk of Slowhand Farm offers more ideas here and explains how to get the most from these versatile vegetables here. We think you’ll be as excited as we are when you see this fantastic brochure from Osborne Quality Seeds (we’re grateful for the loan!) as well as this informative Italian poster which was created by Local Roots Farm, Johnny’s Selected Seeds and the Culinary Breeding Network, and features many of the varieties we’re growing.
Also, here’s a delightful zine, 46 pages of tasty recipes to keep you going throughout the cool months of the year, as well as a detailed history on the origin and uses of Chicory
Fall Harvest variety
Late-season vegetables adapted to tolerate both the heat of late summer and the cool nights of fall. Harvest in late summer or fall. See our Fall & Winter Vegetable Guide for specific planting/harvest times & freeze-out temperatures.
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