BEHR Gemüsegarten: Products

Radicchio

Radicchio is a member of the Asteraceae family. Together with endive and sugarloaf chicory, radicchio is one of the group of leaf chicories.

It is a typical Italian salad leaf, as the different varieties used to be grown mainly in Italy. The Italian names give an indication of the region in which the main cultivation area of the respective variety is located. In Italy, radicchio is cultivated in many different forms – and it is also available in green, for example, as well as red. We cultivate two varieties of red radicchio, the well-known round radicchio also called “radicchio di Chioggia” and the elongated one called “radicchio di Treviso”.

The round radicchio has deep red leaves with white leaf veins, which together form a delightful contrast. It has a much more compact head – and the leaves are also slightly firmer than the Treviso radicchio. Like all chicories, radicchio can be classified in terms of flavour, from slightly tart to bitter.

Cultivation and harvesting

We grow the round radicchio in our fields in Büttelborn (southern Hesse). It thrives in light, deep soils and loves a temperate climate. It is very sensitive to extreme weather conditions, which may lead the plants to bloom faster or start to turn black at the edges of the leaves.

Preparation and freshness tips

Radicchio is extremely versatile. It can be used as a splash of colour and flavour in all kinds of salads. But it is also ideal for serving hot, for example as a grilled accompaniment to meat and fish. Simply cut the radicchio into quarters, rub it with olive oil, salt and pepper and roast it in the oven for about ten minutes. It will make a delicious and unusual side dish in no time at all.

If you prefer a slightly milder flavour, you can place the radicchio leaves briefly in lukewarm water. This removes the bitter substances from the stalk and the leaf veins, as this is where they are the strongest.

When buying, you should make sure that the leaves look fresh and crisp and do not have any wilted spots. As the radicchio has firmer leaves, it can be stored for a few days in its packaging or wrapped in a damp cloth in the vegetable compartment of the fridge. But as with all salads and vegetables, it tastes best when it's fresh and prepared immediately!