Horti Tops® Radicchio Rossa Palla Rossa Prec.

Radicchio Rossa Palla Rossa Prec. (Cichorium intybus)

The Sophisticated Bitter

Chicory is a vegetable of refined bitterness, prized in European cuisine for centuries. The same species produces several distinct vegetables depending on how it is grown: radicchio (the red Italian heads), Belgian endive (pale forced shoots), and root chicory (for coffee substitute).

Chicory’s Many Forms

Radicchio: Red-leafed Italian chicory with beautiful white veins. Slightly bitter and wonderfully crunchy. Grill, roast, or use raw in salads.

Belgian endive (witloof): Created by forcing chicory roots in complete darkness. The pale, torpedo-shaped heads have refined bitterness and elegant crunch.

Sugarloaf: Tall, romaine-like heads with milder flavor than radicchio.

Root chicory: Grown for large taproots that are roasted and ground as coffee substitute or additive.

Making Chicory Coffee

Chicory root coffee has a long history, particularly in New Orleans where it was adopted during coffee shortages. Dig roots in fall, clean, slice, and slowly roast until dark brown and fragrant. Grind and brew alone or mix with regular coffee for a distinctive bitter-sweet depth.

Cooking with Chicory

Heat mellows chicory’s bitterness. Grill radicchio wedges until charred and dress with balsamic. Braise Belgian endive in butter until caramelized. The transformation from bitter to sweet is remarkable.

Growing Radicchio Rossa Palla Rossa Prec.