Botanical Name: Cichorium intybus
Days to Maturity: 65 days
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).