Radicchio – Palla Rosa (60-80 Seeds)

Radicchio – ‘Palla Rosa’

• 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.