Palla Rossa Mavrik Radicchio Seeds


This packet sows up to 65 feet.
Availability: In Stock
Bring color and fresh flavor to your kitchen! Radicchio heads up and develops color best in cool weather and short days. Excellent for overwintering in USDA zone 4 and warmer, and heads regrow if cut correctly. The distinctive and mildly bitter flavor sweetens with frost and can be mellowed by grilling or a flash in the pan. Slow to bolt.
$2.29 200 mg

Botanical Name: Cichorium intybus

Days to Maturity: 65 days

Family: Asteraceae

Native: Exact range obscure; Africa, Asia, Europe

Hardiness: Biennial or perennial in USDA zones 4 and warmer

Variety Information: 9–12 ounce round, deep red heads with very white ribs. Flavor is slightly bitter. 'Palla Rossa Mavrik' is a chioggia type radicchio.

When to Sow Outside: 6 to 8 weeks before your average first fall frost date.

When to Start Inside: 4 to 6 weeks before your average last spring frost date. 6 to 8 weeks before your average first fall frost date, transplanting after 4 weeks. Ideal soil temperature for germination is 60°-75°F.

Days to Emerge: 5–15 days

Seed Depth: ¼"

Seed Spacing: A group of 3 seeds every 8"–10"

Row Spacing: 18"

Thinning: When 1" tall, thin to 1 every 8"–10"

Harvesting: Harvest in the morning once heads begin to become firm. Remove the large, floppy outer leaves to reach the inner, compact head. Cut at the base of the head, leaving some leaf ends, rather than cutting at ground level; another head may be produced. Cut heads may be dunked in cold water and drained to remove "field heat", prolonging storage. Cut radicchio can overwinter to produce another head the next spring (cold areas should mulch plants).

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