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Radicchio

Also indexed as: Italian Chicory

While it’s most commonly eaten raw in salads, radicchio can be cooked, too.

This member of the chicory family (radicchio is actually red-leafed Italian chicory) has recently become a trendy vegetable. It has a fresh, delicate bitterness that lends itself especially well to salads.

Varieties

Several varieties of radicchio are grown, but the two most commonly available are Verona, which grows in small, loose heads with burgundy leaves and white ribs, and Treviso, which has leaves that are narrower and more pointed, and tighter, more tapered heads. Other varieties have variegated or speckled leaves in shades of pink, red, and green.

Buying and storing tips

Radicchio can be found in the produce section of health food stores, specialty markets, and supermarkets. Look for firm heads with crisp, colorful leaves and no signs of wilting or browning. Store in a plastic bag in the refrigerator for up to five days.

Availability

Radicchio is available all year long and is at its peak from mid-winter to early spring.

Preparation, uses, and tips

Wash radicchio just before using. While it’s most commonly eaten raw in salads, it can also be cooked. Try braising it in olive oil with a little minced garlic.

Nutritional Highlights

Radicchio, 1 cup (40g) (raw, shredded)
Calories: 9.2
Protein: 0.57g
Carbohydrate: 1.79g
Total Fat: 0.10g
Fiber: 0.36g

Health benefits and concerns

Health benefits and concerns for vegetables
Many health benefits and concerns associated with this food are applicable to other vegetables. Read about health benefits and concerns for vegetables for a full description.