Adaptive Seeds

Chicory & Radicchio

Showing all 8 results

  • Grumolo Rosso Chicory

    Chicory, Grumolo Rosso (Organic)

    Cichorium intybus. 60 days.

    Red Grumolo type chicory, cold hardy and beautiful. Forms a beautiful rosette in winter through spring that is so pretty it could be used as a boutonniere. Also great harvested young for salad mix and as cut-and-come-again loose leaves. Shari Sirkin of Dancing Root Farm in Troutdale, Oregon, tells us it has relentless regrowth when harvested for loose leaf production. She loves it! Slightly bitter tasting, but the bitterness of the species is greatly reduced by frosts, soaking in cold water, a quick blanching or with light cooking. Great cooked in risotto. It is one of our most cold hardy winter greens.

  • Rosso di Verona Arca Chicory

    Chicory, Rossa di Verona Arca (Organic)

    Cichorium intybus. 75 days.

    Radicchio type. An outstanding selection of a solid heading radicchio with a 6-8” tall, elongated shape. Deep red/purple leaves with broad white mid-ribs are nice and crunchy with the tangy bitterness that radicchio is known for. We loved this variety for our winter CSA, as the tight wrapping on the heads meant that even when outer leaves were damaged from cold, there was still a marketable head just a few leaves down. Also great harvested young as a loose head or for salad mix as cut-and-come-again loose leaves.

    Seed produced by Pitchfork & Crow in Lebanon, Oregon.

  • Borca Sugar Loaf Chicory

    Chicory, Sugarloaf Borca (Organic)

    Cichorium intybus. 80 days.

    Tall, green romaine-like “loafs” are sweet and crunchy. Usually hardy here in the Pacific Northwest all winter long, although temperatures below 20ºF may damage heads. It turned out to be a staple for our winter CSA at Open Oak Farm. The Borca selection has had much better consistency and hardiness for us in our trials than other strains of sugarloaf on the market. Every year we look forward to winter sugarloaf salads. We also love to cook it in soups, risotto, polenta or wheat berry salad. Sugarloaf is not an endive but a true chicory and is also known as Pan di Zucchero in Italy, and Zukerhut in Germany.

    Seed produced by Pitchfork & Crow in Lebanon, Oregon.

  • Trieste Sweet Chicory

    Chicory, Trieste Sweet (Organic)

    Cichorium intybus. 35 days leaf; 60 head.

    Trieste Sweet is a cut-and-come-again type chicory that is usually broadcast sown, harvested at baby leaf size, and used in salad mixes. Variety is known for regrowth after harvest. At this young stage the leaves are smooth with round tips, thin stems with almost no ribbing, and have a mild sweet flavor, great for raw eating. If left to grow to medium size, the plants resemble floppy boutonnieres, and when larger they develop into something like a loose sugarloaf type head. Flavor remains mild no matter what size but is sweetest when young. We were most impressed with Trieste Sweet during the winter of 2013, when plants bounced back after lows of 5ºF without protection. Nearly two years later we still have plants from this trial sprouting back from the root, indicating Trieste Sweet might have perennial tendencies if ground is left untilled. A definite win if you love salad chicory as much as we do!

  • Chicory, Variegata di Castelfranco (Organic)

    Chicory, Variegata di Castelfranco (Organic)

    Cichorium intybus. 70 days.

    Chicories are currently making a big comeback with Variegata di Castelfranco and Sugarloaf Borca leading the charge. Why? Because they’re delicious! Big heading chicory with lots of bright colors, mostly green with red speckles. If planted in July or early August it will head up for winter. If planted late it can still be harvested as a loose head. If dug and forced it creates a beautiful white and pink head similar to radicchio. A winter CSA staple for Open Oak Farm because it is hardier than most other Cichorium varieties. Another great variety for risotto.

  • Orchidea Chicory

    Radicchio, Orchidea (Organic)

    Cichorium intybus. 65 days.

    An unstoppable winter green. Semi-open rosette shaped heads with some variation in red and green variegation, speckling and tones. Good planted any time summer through fall. More resistant than other radicchio to winter predation from rodents. Pick as heads or as cut-and-come-again salad leaf. Very winter hardy and sweeter after frost. Good bittersweet taste. Bitterness disappears when leaves are steeped in ice water for a few minutes. Mentioned by Joy Larkcom in her seminal book Salads the Year Round (1980). Heritage type originating in Italy, given to The Seed Ambassadors Project by Ingrid Matthes of the German Seed Savers (VEN).

  • Treviso Mesola Radicchio

    Radicchio, Treviso Mesola (Organic)

    Cichorium intybus. 80 days.

    Italians have wonderful song-like names for vegetables. This variety is sometimes referred to by its long name, Radicchio Treviso Precoce Mesola. ‘Precoce,’ meaning early maturing or precocious, ‘Treviso,’ meaning the tall elliptic radicchio types originating in Treviso, Italy. ‘Mesola’ is the selection name made by the Italian seed company T & T. We have trialed dozens of radicchio varieties over the years and Treviso Mesola is a standout. Large heads have a deep red leaf color with crunchy white midribs. The superb flavor of radicchio’s fresh bittersweet zing combines amazingly well with grated hard cheese, vinaigrette and the classic Italian salty anchovy. Bitter taste becomes much more mild when first soaked in cold water before serving or when lightly cooked and added to a dish like risotto. Sow in July for October harvest. Later plantings are often successful due to this variety’s strong frost resistance, but it may not head up as well.

  • Radicchio, Variegata di Chioggia
    Out of Stock

    Radicchio, Variegata di Chioggia (Organic)

    Cichorium intybus. 75 days.

    During the years of our winter CSA we trialed dozens of varieties of chicories and Variegata di Chioggia was a standout. Best for fall and early winter harvest. Heads are variable in shape and size but all have a nice red pink and white variegation, lacking the green of Castelfranco and Luisa types. Large, round heads (think iceberg lettuce) are beautiful and the flavor is delicious, somewhere between the sweeter Castelfranco and the stronger flavored Rosso di Chioggia. According to Italian historical accounts Variegata di Chioggia was selected out from a cross with Castelfranco and then the much redder Rosso di Chioggia was selected from Variegata di Chioggia. Originating near Chioggia, Italy.

    Seed produced by Deep Harvest Farm on Whidbey Island, Washington.