RADICCHIO
Radicchio (Cichorium intybus) is a leaf chicory with a distinctly bitter taste. While other greens tends to wilt and die at signs of a frost, Radicchio’s sugar content increases due to it’s heartier outer leaves. Radicchio has a long history in the Italian diet, and it’s popularity is growing for the lovely addition it makes to winter salads! When we do cultivate this crop, we do so in the greenhouses in the Spring, and in the fields in the Fall!
In season: Late May to December
Nutritional value: Radicchio contains vitamin K (2 cups is 170% your DV!), copper, and zinc. Due to its purple hues, it also contains anthocyanin, an antioxidant that protects your cells from free radicals. In Traditional Chinese Medicine (TCM), bitter greens like Radicchio have a cooling and drying effect on the body, making them great for aiding in digestion and reducing inflammation.
Storage tips: Radicchio stores best in your fridge in a container for longer than you think. Similar to cabbage, you can simply peel off the outer leaves off that are wrinkly or rotting, all to find a perfectly in tact head of greens within!
Culinary uses: Radicchio can be enjoyed both cooked and raw. Try adding this crunchy green into salads raw, sauté, steam, grill or add to pizza! Try pairing it with out berries or local cheese!
