Radicchio
Culinary Use, Storage, & Benefits
Vegetable Profile: Radicchio (Chicorium endiva)
Description
Radicchio is a chicory, among frisee, escarole, and endive. It's a member of the Aster family, and has been grown for food since ancient times around the world. Italians first cultivated it from the wild plant, relishing its tender, crunchy, and bitter leaves. It makes its way into many classic French dishes as well. We typically grow a red and a green variety: red “Leonardo” and green “Virtus”.
Nutrition
Radicchio has a cooling action that limits inflammation, supports the circulatory system, and tonifies the gallbladder and liver. It contains inulin, which is known to help regulate blood sugar, and the root can be used medicinally. It contains a good source of calcium and potassium.
Storage
Store like you would lettuce, in a water tight container in the fridge for 3-5 days. Better to cut it up only just before using.
Use
Braise, blanch, or grill with generous amounts of fat to unlock the full flavor potential, as well as soften and incorporate the bitterness. It does very well when paired with something sour, be that a vinegar- or lemon-based dressing or sauce, goat cheese or sour cream, or pickled vegetables. It can be used raw, especially as a cup or wrap, and especially the more mild green variety.
Sources:
The New Whole Foods Encyclopedia by Rebecca Wood
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!
