You may know this heirloom radicchio’s sister, ‘Early Treviso’: both are beloved varieties in Italy. In summer, the long, upright 10–14" heads begin green; once cooler weather comes around, the leaves transition to sensuous deep-red with white midribs and veins. The tender, ever so slightly bitter leaves and heart are delicious raw, in salads, or cooked by braising or sautéing with other vegetables.

• Harvest individual leaves any time.
• Harvest heads when they are firm to touch, usually 60-65 days after sowing.
• Radicchio makes a great lettuce substitute in salads. Leaves can be sautéed or steamed as well as eaten raw.
• The older the head the more bitter the flavor.
• After a frost, harvest the head, remove and discard any leaves that are frozen on the outside.
• Store in a perforated plastic bag in the refrigerator for up to 3-4 weeks.