Description
Variegation: The name “Variegato” refers to the speckled, multi-coloured appearance. The striking red spots develop more intensely as the plant matures and is exposed to cool weather.
Culinary: Its relatively mild bitterness makes it an excellent “gateway” radicchio for those who find the red types (like Treviso) too intense. It can be used raw in mixed salads or lightly grilled/roasted, which further mellows any bitter notes.
Growing Guide: Radicchio is a cool-season crop. Its unique colours and mild flavour develop best as the weather cools down. The main key to success in a Mediterranean climate is timing the planting to avoid the intense summer heat and make the most of the cool, moist autumn and winter.
When to Plant: The goal is to have the plants mature during the cool, short days of autumn and winter. Heat or a lack of water will make the leaves intensely bitter and trigger premature bolting (flowering).
Transplant: when the seedlings have 3-4 true leaves and are about 3-4 weeks old. Do not allow them to become root-bound, as this stresses the plant and increases the risk of bolting.
Location: Choose a spot with full sun in the autumn/winter. However, for August/September transplants, provide afternoon shade (using a shade cloth or planting near a taller crop) to protect them from the remaining strong summer heat.
Soil Preparation: Radicchio prefers fertile, well-drained, deep soil. Amend the soil with plenty of well-aged compost or manure. Radicchio has a long taproot, so loosen the soil deeply (at least 30 cm) to allow the root to penetrate properly.
Spacing: Proper spacing is necessary for the heads to form correctly.
Plant seedlings 25–30 cm (10–12 inches) apart in the row.
Space rows 40–45 cm (16–18 inches) apart.
Harvesting: The Variegato di Lusia type is a “heading” radicchio that forms a round, loose head.
Maturity Check: The heads are typically ready to harvest 75 to 120 days after transplanting (depending on the variety). Gently squeeze the head; it should feel firm and compact.
Colour Development: The beautiful red speckling and creamy inner leaves will intensify as the weather gets cooler. A light frost often sweetens the flavour and brightens the colours.
Harvest Method: Use a sharp knife to cut the head off at the soil line.
Second Harvest (Possible): If you cut the head high, leaving a sizeable base/stump with some outer leaves, the plant may sometimes produce a second, smaller flush of leaves or a mini-head.
