• Growing Temp 55°F – 70°F
• Days to Maturity 75-90 days

Ease of Cultivation and Culinary Use: ‘Palla Rosa’ radicchio is a beautiful Italian heirloom vegetable known for its deep red leaves and white veins, forming a compact, round head. It is moderately easy to grow, thriving in cool weather and benefiting from a bit of frost, which enhances its flavor. Radicchio has a pleasantly bitter taste and is excellent in salads, grilled, roasted, or even braised. It adds color and complexity to a variety of culinary dishes.

Direct Sowing: For direct sowing, plant seeds outdoors once the danger of frost has passed and soil temperatures are consistently above 55°F. Sow seeds ¼ inch deep, spaced 2-4 inches apart in rows 12-18 inches apart. Thin seedlings to 8-10 inches apart once they’ve developed a few true leaves. Keep the soil consistently moist, and choose a location with full sun to partial shade. Radicchio prefers rich, well-draining soil and performs best in cooler temperatures, especially toward the end of the season.

Early Sowing for Seedlings: Start seeds indoors 4-6 weeks before the last frost. Use trays filled with seed-starting mix and maintain a temperature of 60-70°F for optimal germination. Once seedlings have 2-3 true leaves and outdoor conditions are favorable, harden them off and transplant into the garden, spacing them 8-10 inches apart. Ensure they receive plenty of light and water regularly. Mulching can help retain soil moisture and suppress weeds.

Harvesting: Radicchio is ready to harvest when the heads are firm and about the size of a softball. The deep red coloration will intensify with cooler night temperatures. Harvest by cutting the head at the base with a sharp knife. For continued harvest, some growers allow the root to remain and regrow for a secondary, smaller head. Pick promptly to avoid the plant bolting, especially in warmer weather.

• Growing Temp 50°F – 75°F

• Days to Maturity 75-90 days

Bold flavor, crisp texture, and cool-weather resilience: Rouge De Verona Radicchio is an Italian heirloom variety prized for its deep red, tightly packed heads with a pleasantly bitter taste. It is easy to grow in cooler conditions, developing its best color and flavor after exposure to frost. Ideal for fresh salads, grilling, or sautéing, this radicchio adds a gourmet touch to meals.

Direct Sowing: Sow seeds directly into well-draining soil in early spring or late summer for a fall harvest. Plant seeds 1/4 inch deep, spacing them 8–12 inches apart in rows 12–18 inches apart. Keep the soil evenly moist to encourage germination, which takes 7–14 days. As seedlings develop, thin them to the strongest plants for optimal growth.

Early Sowing for Seedlings: Start seeds indoors 4–6 weeks before the last frost for an earlier harvest. Use seed trays with nutrient-rich potting mix, planting seeds 1/4 inch deep. Maintain temperatures between 60–70°F for steady germination. Once seedlings have a few true leaves, harden them off before transplanting outdoors, spacing them 8–12 inches apart in full sun.

Harvesting: Radicchio is ready to harvest when heads are firm and fully formed, typically 75–90 days after sowing. Cooler temperatures intensify its red color and flavor. Cut the head at the base with a sharp knife, leaving roots intact for potential regrowth. If harvesting in late fall, allow light frost exposure to enhance sweetness and reduce bitterness.