Radicchio Rosso di Verona, often simply referred to as Verona radicchio, is a type of chicory that stands out with its striking deep red leaves and white veins. Originating from the Veneto region in Italy, this bitter leafy vegetable is prized for its unique taste and vibrant color. Unlike other types of radicchio which can be round, the Verona variety is typically more elongated and resembles a small cabbage. Its flavor profile is slightly bitter, which mellows when cooked, making it a versatile ingredient in both raw and cooked dishes.
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How to Save Seeds
Keep Radicchio from other endives, chicories, and other Radicchio varieties since cross pollination can occur. Once the flowers have bloomed and died, small pods will start to form. Inside these pods are the radicchio seeds. When the pods have turned brown and are dry to the touch, it is time to harvest them. Cut the pods from the plant and place them in a paper bag. Label the bag with the date and variety of radicchio. Shake the bag gently to release the seeds from the pods. Next, separate the seeds from the chaff. This can be done by pouring the contents of the bag onto a flat surface and using your breath or a fan to blow away the lighter chaff. The heavier seeds will remain. Once you have separated the seeds from the chaff, store them in a cool, dry place until you are ready to plant them. Properly stored, radicchio seeds can last for up to 5 years.
