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Radicchio di Treviso

Radicchio di Treviso

(80 days) Open-pollinated. Shaped almost like a small romaine lettuce, turns from green to variegated dark burgundy with lovely white veining as the nights grow cold. As its narrow leaves bunch like a romaine, you can bind them with a ribbon to make a firmer “head.” Best for fall crops.
Item Discounted
3189A: 0.5g for $1.60  
3189B: 1g for $2.90  
3189C: 2g for $4.50  
3189D: 8g for $7.50  
3189E: 16g for $12.00  
3189K: 32g for $20.00  
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Additional Information


Cichorium intybus

700 seeds/g.

Culture: These radicchios are easy to raise from transplants although they have not yet been refined to absolute uniformity. Occasional plants still bolt unpredictably. If you try direct-seeding, watch out for voracious flea beetles. Culture like lettuce; do not allow to dry out. They are mature when heads form in the center. Do not eat the bitter outer leaves. The edible centers are an acquired taste, retaining some bitterness, wonderful in salad or braised. The folks at Adaptive Seeds suggest that steeping the leaves in ice water dissolves some of the bitterness. Fall crops make the largest heads. Very tolerant of fall frosts down to the 20s.

Even if you don’t like to eat radicchio, consider growing its red heads as ornamentals. Left in the ground over winter, it bolts in spring and blooms with cornflower-blue chicory flowers every morning throughout the summer.

Seed not pelleted.


Days to maturity are from direct seeding.

Culture: When to harvest greens? Research from trials conducted in England and Kenya showed looseleaf lettuce, red chard and arugula harvested in the evening had a longer shelf life than when picked in the morning.