Distinctively spicy and tangy, ‘Palla Rossa’ radicchio makes a delicious addition to any mixed-greens salad. It loses bitterness (and actually becomes sweeter) when cooked; Italians typically grill it with a bit of olive oil, lemon, salt, and pepper. Biennial plants develop striking red heads that reach up to 4" in diameter, and green outer leaves are the most typically eaten when young as baby greens. A gorgeous plant, radicchio, was featured as an ornamental in the botanical gardens of Venetian aristocracy. 90 days.
- Conventional
- Great grilled or eaten as baby greens
- 90 days to maturity
- It can be used as an ornamental addition to garden
