If you look up during the winter, when all the deciduous trees have dropped their leaves, you might spot something still growing up there, tucked in the bare branches.It might be mistletoe, that beautiful parasite that we smooc
06.06.2023 - 18:27 / gardenerspath.com / Kristine Lofgren
How to Grow Radicchio in the Garden Cichorium intybus var. foliosumMore than once, I’ve chatted with a friend who has picked up a head of radicchio thinking it was perhaps a tiny red cabbage.
Or maybe they nabbed one at the farmers market on a whim and then didn’t know what to do with it.
I don’t blame my American pals. Radicchio hasn’t gotten its due in the States. I suspect that’s because of its distinctly bitter flavor.
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For those who were raised on iceberg lettuce, biting into the leaves can be a bit of a surprise. But in other parts of the world, it’s appreciated for its complex, herbal, and – yes – bitter flavor.
In Italy, growers have mastered the art of breeding the plants over decades. And the production of certain types is considered an art form.
For example, a special heirloom variety known as radicchio rosso di Treviso IGP tardivo is grown in unique conditions, cut down at a specific time, and blanched in a dark location to force a second round of uniquely tender growth.
The IGP stands for Indicazione Geografica Protetta, or Indication of Geographic Protection, to indicate that the quality of this special vegetable is linked to the place where it is produced.
While home gardeners might not be able to produce an exact replica of this carefully produced Italian variety, those of us who can’t get our hands on the good stuff straight from the homeland can at least attempt to recreate this culinary brilliance in our own gardens.
Chefs and home cooks put the leaves in everything from risotto to soup, or they might simply drizzle them with high-quality olive oil before serving.
Even if you don’t love bitter
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