Radicchio is a leafy vegetable that is grown as a leaf vegetable and usually has colorful, white-veined red leaves that form a head. It is a member of the chicory family, a group of cabbage-like, leafy vegetables that are known for their spicy bitterness. Radicchio has a bitter and spicy taste that mellows if it is grilled or roasted. It is usually eaten raw in salads, but it can also be cooked by boiling, sautéing, roasting, or grilling. Radicchio is a cold weather crop and grows best in spring and autumn gardens. There are many varieties of radicchio, but the Veneto varieties are generally what we’re talking about when we say radicchio. The most common type of radicchio is Chioggia, which grows in a tight round head with white and maroon leaves. Radicchio is easy to grow but prefers more frequent but not deep watering, and infrequent watering will lead to a more bitter-tasting leaf. Here are some ways to use radicchio:

• Raw in salads, paired with acidic ingredients like fresh citrus juice and fruit or a vinaigrette. You can also curb the bitterness with briny things, like olives or capers, or fattier ingredients like olive oil or bacon.
• Cooked by boiling, sautéing, roasting, or grilling. Cooking brings out some natural sweetness while still providing that iconic bitter kick.
• Grilled or roasted in big halves, rubbed with olive oil and salt and pepper.
• Paired with sweet and/or floral ingredients like honey, pomegranate molasses, citrus, dates, orange blossom water, figs, juicy stone fruit, or with salty ingredients like Parmesan, chunks of feta, or torn olives.

Radicchio is a versatile vegetable that can add a unique flavor and texture to many dishes.