Chicory / radicchio

Cichorium intybus, C. pumilum

leaf · prebiotic

Bitter leaves of the chicories, the same species as Belgian endive: frisée, escarole, and the red Italian chicories, radicchio, round or in long tight leaves like the red of Treviso. They provide lutein, folate, nitrates and phenolic acids.

Origin

Mediterranean basin, selected in Italy

Season (United States)

October to March · grows in your region

Preparation

The leaves are separated, washed and eaten raw in salads, with a slightly sweet dressing or nuts to soften the bitterness; radicchio is also grilled or pan-fried, cut into wedges. It grows at ground level and catches the splashes of watering: washing it leaf by leaf, in plenty of water, beats a quick rinse of the whole bunch.

Molecules

Phenolic acids · Lutein and zeaxanthin · Vegetable nitrates · Folates (B9)In small amounts, not counted Fructans (inulin, FOS)

Did you know?

In Italy, the radicchios of Treviso, Verona and Chioggia are protected by a geographical indication.