Seed Saving: Intermediate
Late Red Radicchio from Treviso (Cichorium intybus)
Late Red Radicchio from Treviso (Cichorium intybus): late variety from Treviso with renowned organoleptic properties. The beautiful red leaves close with the arrival of the cold creating a tight head. The stalks are fleshy and crunchy, the taste is bitter and rich in nuances.
It is easy to cultivate and doesn't have high requirements of soil, it does, however, requires a constant water supply avoiding stagnation, good soil processing helps. It is very resistant to cold and is harvested in the middle of winter.
Like the other chicories it is biennial and it's necessary to wait until the spring following the sow to reproduce the seeds, saving always the best plants from your crop.
Bleaching of the Radicchio:
This technique is useful to improve its organoleptic qualities since it helps it develop a more delicate flavour and tender texture. The process consists in depriving the central part of the plant from light, so that the stalks have a whiter aspect.
There are several techniques, for domestic gardens, the simplest one is carried out about 20 days before harvest, it involves tucking the plant and tying the leaves with a string or elastic to close them, so that the external leaves are tightened and the central part remains in the dark.
At harvest time, it will be necessary to remove the outer leaves to reveal a center that is whiter and more tender.
For an alternative technique visit: https://www.youtube.com/watch?v=IeyO6hU1R-g&vl=en