9 Unique Radicchio Varieties to Grow and Enjoy
Experience frost-kissed flavors and colorful leaves even in the coldest months.
Radicchioâoften misunderstood as just a bitter “red cabbage”âis in fact a deeply fascinating Italian chicory, prized for its vibrant hues, cold resistance, and remarkable culinary versatility. While many gardeners pause at its reputation for bold flavor, the spectrum of radicchio extends far beyond mere bitterness. Depending on the variety, season, and preparation, you’ll discover creamy textures, subtle sweetness, and artful beauty on the plate.
Understanding Radicchio: A Culinary and Botanical Gem
Born in northeastern Italy, radicchio (Cichorium intybus) is not only a staple in traditional Italian kitchens but also a favorite among adventurous growers seeking beauty and flavor through the colder months. What sets radicchio apartâaside from its signature magenta, crimson, or speckled leavesâis its ability to withstand frost and its unmatched visual drama in salads and cooked dishes alike.
- Belongs to the chicory family, related to endive and escarole.
- Offers outstanding cold tolerance, often overwintering in USDA zones 4 and up.
- Celebrated for its complex, nuanced flavorsâbitter, buttery, sometimes with hints of sweetness.
- Each variety has a unique combination of leaf color, shape, size, and culinary applications.
Why Grow Radicchio?
If you’re weary of bland greens and want to paint your garden or table with vibrant colors, radicchio brings more than just visual appeal. Here are a few reasons gardeners and chefs alike cherish this chicory:
- Distinctive flavor profile that stands out in salads, roasts, and even on the grill.
- Extreme cold hardinessâsuitable for shoulder seasons and winter harvests.
- Diverse forms, from tight heads to loose rosettes, ideal for creative plating.
- Heirloom heritage with deep roots in Italian regional cuisine.
- Invites pollinators and enriches the biodiversity of the garden.
9 Delectable Radicchio Varieties
With each variety named for a specific region in Italyâreflecting both geography and centuries-old culinary traditionâthese nine radicchio types offer a dynamic range of colors, textures, and uses. Whether you’re a home gardener or a fine-dining chef, one (or more) of these radicchios is bound to surprise and delight.
1. ‘Chioggia’ (Rosso di Chioggia)
By far the most recognized radicchio in the United States, ‘Rosso di Chioggia’ thrives as a soft-ball-sized head with:
- Deeply colored maroon to burgundy leaves
- Bright white ribs that create high contrast
- Tight, rounded headsâgreat for storage and transport
- Flavor: Classic radicchio bitterness, exceptionally crisp, tamed after a frost
Chioggia’s robust heads and adaptability make it the standard for gardeners and market growers across many regions.
Notable Sub-variety: Palla Rossa ‘Mavrik’
- 80â95 days to maturity
- Very round, compact, and deep red heads with white ribs
- Flavor softens and sweetens after exposure to frost
- Reliable and frost tolerant; heads can regrow if cut correctly
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2. ‘Treviso’ (Rosso di Treviso)
The Trevigiano type features elongated, conical heads reminiscent of romaine lettuce but bolder in color and flavor.
- Narrow, upright headsâresembling red Belgian endive
- Ribbed, long leaves with a magenta to deep red palette
- Excellent for slicing into salads or grilling, as the parallel ribs hold their structure
- Distinct, persistent bitterness that mellows with heat
Traditional Italian recipes often use Treviso roasted, grilled, or paired with bold cheeses and nuts.
3. ‘Tardivo di Treviso’
Arguably the most striking and sought-after radicchio, this late-harvest (“tardivo” = late) variety is a culinary and visual masterpiece:
- Long, curling, deep magenta leaves with pure white ribs
- Specialty winter cropârequires forced regrowth for tenderness and color
- Exquisitely mild; flavor is buttery without dominating bitterness
- A coveted ingredient for chefs and challenging (yet rewarding) for gardeners
To produce Tardivo, heads are harvested, roots intact, then forced to re-sprout in waterâa labor-intensive but worthwhile process.
4. ‘Variegato di Castelfranco’
Sometimes called the “Edible Rose,” Castelfranco is a feast for the eyes and palate:
- Soft, loosely packed heads forming open rosettes
- Pale yellow to creamy leaves, flecked with red or purple
- Distinctive sweet, mild flavor; bitterness is very subtle
- Ideal for raw salads or lightly wilted in warm dishes
After harvest, traditional farmers would blanch and water the heads to open them into beautiful rosettes, revealing their full splendor.
5. ‘Variegato di Lusia’
Lusia is a captivating heirloom with round, slightly flattened heads:
- Ivory-green leaves densely speckled with rich crimson
- Overlapping leaf structure forms a paler, sweeter, more tender core
- Striking visual appeal in the garden and on the plate
- Flavor profile: buttery, sweet core; outer leaves can carry a touch more bitterness
6. ‘Rosa di Gorizia’
Undoubtedly the most romantic radicchio, with a legendary origin story. ‘Rosa di Gorizia’ is known for:
- Rosy-pink to rosy-red leaves, folded tightly into compact, rosebud-shaped heads
- Soft texture similar to butter lettuce, but with more complexity
- Very delicate flavor; gentle and less bitter than most types
- A rare gourmet treatâoften preserved as a local specialty in northeastern Italy
This variety is perfect for artisanal salads or for serving as edible garnishes.
7. ‘Precoce di Chioggia’ and Early-Heading Types
For those seeking a shorter season, the “precoce” (early) types mature up to a month before traditional varieties:
- Compact, round red heads like standard Chioggia
- Mature as quickly as 60 days from transplant
- Useful for extending harvest windows or fitting into tight season plans
- Flavor: Classic radicchio with a slightly less pronounced bitterness when grown in cooler seasons
8. ‘Rosso di Verona’ (‘Costarossa’)
Among the cutest radicchio, the ‘Rosso di Verona’ or ‘Costarossa’ types offer:
- Egg-shaped, compact heads (about the size of a fist)
- Deep crimson-red leaves, slightly triangular and cup-shaped
- Status as an 18th-century heirloom from Verona
- Perfect for stuffing with cheeses, spreads, or meatsâdelightful on a charcuterie board
9. ‘Pan di Zucchero’ (Sugarloaf)
Differing from the others, Sugarloaf (“Pan di Zucchero”) is appreciated for its:
- Large, tightly packed green heads (resembling romaine or Napa cabbage)
- Extraordinary sweetness and only a faint bitter note
- Succulent, juicy leaves used in both raw and cooked dishes
- Ability to overwinter in milder climates for prolonged harvests
Comparison Table: Highlights of Each Radicchio Variety
| Variety | Head Appearance | Flavor Profile | Best Use | Dias to Maturity |
|---|---|---|---|---|
| Chioggia (‘Mavrik’) | Round, deep red, white ribs | Crisp, bold bitterness, sweetens after frost | Salads, grilling, storage | 80â95 |
| Treviso | Elongated, upright, magenta ribs | Persistent bitterness, firm | Grilling, roasting | 80â90 |
| Tardivo di Treviso | Curled, magenta-white, artful | Buttery, very mild | Gourmet, raw or roasted | 120+ |
| Castelfranco | Open, creamy, red-flecked | Mild, sweet, almost floral | Raw salads, garnish | 70â80 |
| Lusia | Cream with crimson specks | Buttery, sweet core | Salads, decorative use | 75â90 |
| Rosa di Gorizia | Rosy, rosebud-shaped | Delicate, soft, gentle | Gourmet, raw | 100â120 |
| Precoce Types | Small, round, red | Lively, classic radicchio | Quick harvest, salads | 60â70 |
| Rosso di Verona | Cup-shaped, dark red | Mild, balanced | Stuffing, platters | 90â100 |
| Sugarloaf | Large, tight, green | Sweet, mild | Salads, sautéed | 80â100 |
Growing Radicchio: Essential Tips
To succeed with radicchio, follow these best practices:
- Sow in late summer or early fall for the best flavor and color development. Cool temperatures enhance sweetness and reduce bitterness.
- Plant in full sun in well-drained soil, spacing heads to allow airflow.
- Transplant seedlings after 4 weeks indoors if starting early; harden off to reduce transplant shock.
- Harvest when heads are firm and dense; some varieties benefit from a post-harvest “curing” or blanching period to deepen color and flavor.
- Wait for a light frost before harvesting most varieties; the chill triggers sweet notes.
- Provide mulch and row covers for winter production in cold zones.
Culinary Uses: Bringing Radicchio to the Kitchen
Radicchio can be used in raw salads, but its flavor is often transformed by heat:
- Grill or roast wedges for a smoky-sweet taste and tender bite.
- Braise with citrus or balsamic for an elegant side.
- Use cup-shaped varieties as edible vessels for dips or cheeses.
- Fold mild types into winter salads for color and crunch.
To temper bitterness, soak leaves in cold water before serving rawâor focus on the inner leaves, which are naturally sweeter.
Frequently Asked Questions (FAQs)
What is the best radicchio variety for beginners?
Chioggia types (‘Mavrik’ or basic ‘Rosso di Chioggia’) are the easiest to grow and most forgiving for first-timers. Theyâre reliable, uniform, and widely adapted.
How can I reduce the bitterness of radicchio?
Bitterness fades after frost or by briefly grilling, roasting, or soaking raw leaves in cold water before serving. Also, choose milder varieties like Castelfranco or Rosa di Gorizia if youâre sensitive to bitter flavors.
Which radicchio variety is the sweetest?
Sugarloaf (‘Pan di Zucchero’) has the mildest, sweetest flavor among head-forming chicories. Castelfranco also offers a gentle, sweet taste and is superb eaten raw.
Can radicchio overwinter in cold climates?
Yes, most radicchios are exceptionally cold hardy, especially Chioggia, Treviso, and Sugarloaf types. Provide mulch and row covers for extra protection in zones 4â5 and colder regions.
What’s the difference between radicchio and Belgian endive?
Both are chicories, but radicchio forms red, purple, or speckled heads (or rosettes), while Belgian endive is pale, elongated, and grown by forcing roots in the dark, resulting in milder, less bitter leaves.
Final Tips for Adventurous Gardeners
- Trial different varieties to discover your local favorites; microclimates impact color, head size, and flavor.
- Let a few heads flowerâbees adore chicory blooms, and saved seed can preserve your best plants for future seasons.
- Match your harvest timing to seasonal temperatures for the best head development and taste.
- Experiment with Italian recipes to explore radicchioâs full gastronomic range beyond just salads!
References
- https://www.epicgardening.com/radicchio-varieties-2/
- https://www.unh.edu/unhtoday/2024/06/best-radicchio-varieties-new-england-farmers
- https://www.chicoryweek.com/blog/2019/8/7/growing-radicchio
- https://shop.epicgardening.com/products/palla-rossa-mavrik-radicchio-seeds
- https://www.epicgardening.com/radicchio-plant/
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