All About Radicchio

When cooked, radicchio’s bitterness softens, developing a slightly sweet and nutty taste. The bitterness becomes more mellow and pleasant, creating a complex flavor profile. The cooking method—whether roasting, grilling, or sautéing—can influence the final taste and texture. Grilled radicchio, for example, may have smoky undertones with a slightly crisp texture, while roasted radicchio can develop a bit of caramelized sweetness with a softened bite.

Growing radicchio

Radicchio is typically ready to harvest when the head reaches full size — around 3-4 inches in diameter. The outer leaves should be tight, firm, and display the characteristic maroon or red color. As it matures, the bitterness intensifies, so the ideal time to harvest depends on personal preference. If you prefer a milder flavor, harvest it when it’s smaller; for a more intense bitterness, wait until the radicchio is larger.

Purchased radicchio

When purchasing fresh radicchio, look for heads with crisp, unblemished leaves and vibrant color. Avoid radicchio with wilting or yellowing leaves, as these may indicate age and a lack of freshness. It should also feel “heavy for its size,” which is a sign of water content. The outer leaves may be slightly bitter, but the inner leaves are usually milder. Radicchio is considered ready to eat when it has a firm texture and a fresh, slightly bitter taste.

Begin by removing any damaged or discolored outer leaves. Next, wrap the head in a damp paper towel to help retain moisture. Place the wrapped radicchio in a plastic bag or an airtight container, leaving the lid slightly open to allow for some air circulation. Store it in the crisper drawer of your refrigerator. Avoid sealing it too tightly, as radicchio benefits from some airflow. 

Properly stored radicchio can stay fresh for up to one to two weeks. If you’ve already cut or prepared radicchio, place it in an airtight container and refrigerate it — ideally using it within a few days for the best quality.

Freezing radicchio is not recommended because it can significantly alter the texture and flavor of this leafy green. Freezing can cause radicchio to become limp and mushy upon thawing.

Radicchio is primarily grown in regions with cool climates and well-drained soil. It is a significant crop in Italy, particularly in the Veneto region, where varieties like Chioggia and Treviso are popular. Other European countries, including France and Spain, also cultivate radicchio. California is a notable producer in the United States, with areas around Salinas and Oxnard renowned for their radicchio production. Radicchio is also grown in Canada, particularly in and around Ontario.