Rossa di Verona" Radicchio SEEDS (Italian Chicory)

Rossa di Verona Radicchio (Italian Chicory)
Cichorium intybus
 Rossa Di Verona Endive Info: Cichorium intybus. Also known as Radicchio, Italian Chicory, Rouge de Verone. Annual. 80-90 days. 25,000 seeds per oz. 24-36" height. Produces a round, tight head with red and white leaves.
90 days â Radicchio (pronounced rah-dee-key-oh) is a leaf type chicory that is sometimes known as Italian chicory.

Grown as a leaf vegetable, it has a bitter and spicy taste which tends to mellow after being roasted or grilled. In Italy, is is popular grilled in olive oil and served.
'Rossa di Verona' has round, solid, compact heads with heart-shaped, deep-red leaves. Can be used fresh for salads or cooked but the sharp flavor means that it should be used sparingly in green salads.

Sowing: Endive makes an excellent fall crop, since light frost sweetens the taste, and excess heat causes bitterness in the leaves or bolting. For an early summer crop, sow seeds indoors 2 months before the last spring frost; sow them 1/4" deep. When the seedlings emerge, thin them to 6" apart. Four weeks after planting them, set them outside 12" apart. For a fall crop, direct sow seeds in July. Water the ground, scatter the seeds on the surface, then cover with 1/3" of soil. When the seedlings emerge, thin them to 12" in all directions. Areas with warmer winters may be able to plant a winter crop about two months before the last frost.

Growing: Keep the soil moist to prevent toughness or a bitter taste, but avoid getting the leaves wet as this may cause rotting. Mulch helps conserve moisture and control weeds. If desired, blanch the leaves about 2-3 weeks before harvesting by tying together the outer leaves to shade the inner part of the plant. Make sure that the leaves of the plant are completely dry before tying them, or rotting may result.

Harvesting: Cut the mature head when it reaches a diameter of approximately 5"