Light green cutting chicory. Called “cicoretta” and "radicchio" by Italians, this plant has rounded leaves with no serrations and a pleasant mild taste. Broadcast sow in beds with a spacing of about 2cm after risk of frost. Cover lightly or just rake in and pat down soil. Keep moist until seeds emerge in 4-10 days, depending on the temperature. Succession sow every two to three weeks for a continuous harvest of young tender chicory Ready to cut when about 10-15 cm tall in 35 days or so.
Posted by Andre Ursini on 25th Feb 2012
My Nonno (grandfather) taught me to grow this lovely bitter lettuce. Rarely seen in Italy except for the the Northern provence (Trieste, Friiuli and Trentino) it has literally no exposure in Australia. The first cut is tender and sweet with slightly bitter note on the outer palate. This is when its at its best for fresh salads with Olive Oil Sea salt and pepper. As the plant gets older it becomes tougher and more harsh with its bitterness and after the 4-8 (or so) cut its time to fry it down with Onion...Maybe then flick it through a potato salad or side dish??
We now serve this in my restaurant 'Andres cucina & Polenta Bar" in Adelaide as our house salad and people looove it..It freshens their palate and gives them an experience they have never had with a product rarely seen.
Highly recommended and quality seed.
Note: An amazingly delicate leaf, like silk, still with crunch and great flavour. Only 10 years ago were we in Australia exposed to Red Raddichio and now it is common in our salads. Lets now start celebrating other bitter varieties!!!
Posted by Barbara on 22nd Jan 2011
I've planted these in pots and these cut and grow leaves require little attention (other than watering and fertilising to keep them at their best). They have continued to provide great leaves for salads for over 3 months now. Let them grow to about 5-6cm each time, cut, enjoy and look forward to cutting again next time.