Radicchio
Cichorium intybus
Asteraceae (Sunflower) Family

In 2002, Monterey County produced 5,540 tons of radicchio on 1841 acres. In Monterey County, radicchio ranks #22 in gross product value ($8,897,000). Statistics provided by the 2002 Monterey County Crop Report, http://www.co.monterey.ca.us/ag/2002toc.htm.

The culinary use of radicchio dates back centuries. Pliny mentions it in his Naturalis Historia, claiming that it was good for insomnia and purifying the blood. Pliny credits its development to the Egyptians, who bred it from wild chicory. Radicchio (rah-DEE-kee-oh) is a broad leaf, heading form of chicory. It has burgundy red-colored leaves with white midribs. There are numerous cultivars, some forming loose heads and others with the leaves folded in to resemble a small head of cabbage. The red coloration improves during the colder months.

Radicchio is a very popular European salad vegetable that has been produced largely in Italy. It has a distinctive, bitter flavor. Palla Rossa variety is popular in the United States. It has dark green exterior leaves and a head with elongated red leaves and pure white ribs.

Treviso variety resembles a small romaine with long conical red heads, white midribs, and crisp, tangy leaves.

Castlefranco variety has striped red and yellow crumpled foliage while Chioggia variety forms a tight head with variegated red and white leaves.

In the last fifteen years, Radicchio has gained in popularity in the United States, largely based on the value added salad industry. It is frequently used in a variety of prepackaged salad blends, adding color, texture and taste.

Nutrition:
1 cup of shredded radicchio has 9.2 calories. It is high in magnesium, potassium, vitamin A and vitamin C. It is 70% carbohydrate, with a small amount of protein and a trace of fat.

Recipes:
http://www.radicchio.com/

Tips on growing radicchio in your own garden:
http://www.farm-garden.com/growing-vegetables/growing-radicchio.php