Cichorium intybus var. foliosum
Italian specialty with large, firm, closed, mottled leaves.
The radicchio is green-yellow with red and white speckles and has a good aroma. The delicate inner leaves are also patterned accordingly. This historic variety from Italy tastes bittersweet and is ideal for use in crispy salads, as raw vegetables or as a garnish. To bleach the chicory, the thick roots are dug up in late autumn and buried in a dark sandbox in the boiler room, for example. About three weeks later, delicate bleached heads sprout, which can then be harvested.
Spacing: 30 x 30 cm
[Sowing: July-Aug; E: Nov-January]