Radicchio

In Radicchio (pronounced [ radɪki̯o ] ) is a form of chicory (Cichorium intybus var foliosum ), of which there are several groups of varieties. In order to clearly distinguish the variety groups, the Italian names are used below. Earlier, the respective groups of varieties were grown in certain areas or near major cities, resulting in the names.

Other names and short forms

  • Radicchio Rosso di Chioggia: Palla Rossa radicchio rosso, Radic Chino
  • Radicchio di Castelfranco Variegated Castelfranco
  • Radicchio di Verona: Winterradicchio, Rosettenzichorie
  • Radicchio Tardivo
  • Cicorino Rosso

Origin and Description

Until about 1985, the Alps north was very rarely grown radicchio. In large quantities it was exported from Italy to northern Europe and was quite expensive in relation to other types of lettuce or chicory. From 1985, the first new varieties were in cultivation, and it sat in front of all the variety group Radicchio Rosso di Chioggia by. Its red color he owes the physiologically important anthocyanins, also it contains an earlier Intybin mentioned, stimulating bitter substance, which acts at best crude.

Groups of varieties

The following groups of varieties mentioned are located in the annexe. The most quantitatively most widely cultivated form is Radicchio Rosso di Chioggia, which was adapted by breeding to the climatic conditions in Central and Northern Europe and are offered by mainly based in the Netherlands as seed breeders. Varieties from Italy are not usually suitable for north of the Alps. Of these variants, again many varieties. These are ( to harvest maturity growth speed, time) divided by the numbers 1-5 according to Earliness: early ( 1), medium early (2 ), medium ( 3), mid-late (4) and late ( 5).

  • Radicchio Rosso di Chioggia: Journal of round, dark wine red with white veining, forms solid heads with coloring to the heart, binder is greenish - red.
  • Radicchio Rosso di Verona: Leaf medium burgundy with white veining, forming loose to solid high oval cylindrical heads with coloring to the heart
  • Radicchio di Chioggia Variegato: burgundy leaf with heavy beige - white mottling, forms a very firm round head
  • Radicchio di Lusia Variegato: Journal beige-white with maroon speckles, is very solid head with a ball-shaped growth
  • Radicchio di Castelfranco Variegated: Journal beige-white with maroon mottling, forming slight loose head with nodular growth
  • Radicchio Rosso di Treviso Precoce: Leaf oblong, dark wine red with wide white veining, solid forms quite high long oval heads (like a football) with staining to the heart
  • Radicchio Rosso di Treviso Tardivo: blade long, narrow and dark wine red with wide white veining, forming loose leaf rosette, for forcing in winter
  • Radicchio Bianca di Lusia: sheet completely light green, is very firm, round head
  • Radicchio Grumolo green or red: medium green leaves or dark burgundy fine white veining, forming small rosettes similar to lettuce but is larger and leaves are round without handle

Radicchio Rosso di Chioggia

Radicchio Rosso di Treviso precoce

Radicchio Grumolo green

Cultivation and harvesting

The soil should be permeable. Can be irrigated, this is an advantage. The young plants need a "warm" Growing with temperatures above 16 ° C, for early sets to about 20 ° C. Depending on the variety bolters are otherwise formed in long days. Is planted on 10-12 Pfl / m at 25-30 x 30 cm and in the fall to 40 x 35 cm. The culture period is 8-11 weeks. The heads are in summer and autumn 200-250 g 300-350 g. Radicchio can handle more frosts to -5 ° C.

Use

North of the Alps radicchio is usually mixed salads or used as a decoration on plates. The taste is slightly bitter, as with all chicory. The protected as ' indicazione geografica protetta ' varieties ' Radicchio Rosso di Treviso ' and ' Variegated Radicchio di Castelfranco ' are a specialty of the Veneto region of Italy and be grilled or cooked risotto. Due to the compact spherical shape radicchio is well protected from the withering and so can be kept in the refrigerator for up to 4 weeks.

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