Table of content A-Z

 

radicchio

 

Botanical name: Cichorium intybus var. foliosum


Radicchio

 

Origin, areas of cultivation

 

Radicchio is native to southern Europe. It has long been grown in Italy. It likes a mild winter, but it is grown all over the world.

 

Availability

 

Radicchio can be bought throughout the year but is more abundant from June to October.

 

Appearance, taste, characteristics

 

In the field, radicchio is the size of a head lettuce, but only the tightly closed inner head - that is, about half of the plant - is marketed. The radicchio leaves are firm and have white ribs. The dark-red to purple varieties are most familiar, but there are also some with green and yellow-green leaves. Radicchio is related to endive and chicory and has a hearty, slightly bitter taste.

 

Ingredients

 

100 g contain:

 

Radicchio, fresh

Energy (kcal)

14

Water (g)

95

Protein (g)

1

Fat (g)

<1

Carbohydrates (g)

2

Fiber (g)

2

Vitamin C (mg)

28

Vitamin A (RE) (µg)

133

Carotene (mg)

0.8

Folic acid (µg)

34

Potassium (mg)

240

Sodium (mg)

10

Calcium (mg)

40

Magnesium (mg)

11

Iron (mg)

1.5

 

 

Quality criteria, optimal storage conditions

 

When radicchio is kept too long, the outer leaves begin to wilt and to rot. These are then frequently removed by the merchants. Therefore, you should be careful when you buy it: Very small radicchio heads with no outer leaves are not necessarily the freshest. If it is well-cooled and protected from moisture, radicchio will keep for a week.

 

Form of consumption, use, processing, practical tips for preparation

 

Radicchio is eaten chiefly as a salad, or it is used for decoration because of its nice colour. Before eating it, it is best to remove the outer leaves and the stem, then to wash it and pull it into bite-sized pieces. Radicchio can be eaten alone or in a mixed salad. In addition to hearty dressings, fruit is a good accompaniment to radicchio. Do not prepare the salad until just shortly before it is to be eaten, as otherwise it will lose its freshness. Try using the radicchio root as well. This should be peeled and chopped or thinly sliced and added to salads. When it is braised for a short time radicchio can also be served as a vegetable side dish.

 

 

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