Chioggia 506 Radicchio on a white background.
Several cut and whole Chioggia 506 Radicchio heads on a white background.
A trio of whole Chioggia 506 Radicchio heads on a white background.
Chioggia 506 Radicchio on a white background.
Several cut and whole Chioggia 506 Radicchio heads on a white background.
A trio of whole Chioggia 506 Radicchio heads on a white background.

Radicchio Seeds,
Chioggia 506

51 ReviewSKU: #RC112
Price
Regular price $3.00
Regular price $0.00 Sale price $3.00
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Min. 200 seeds

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Description

(Cichorium intybus).  100 days. From Sativa Rheinau in Switzerland, this is the best-performing radicchio we have ever grown at our trial farm in Missouri! It’s no wonder these marvelous maroon heads are a firm favorite within the global market gardening community. A reliable and consistent ‘Palla Rossa’ type that produces uniform, dense, globe-shaped hearts. A lover of the cooler weather, these rich wine-red leaves with snow-white veining are perfectly balanced with sweet, savory, and bitter notes that are not too overpowering. It is a choice variety for introducing new people to the bitter flavors of radicchio. These leafy crops are not just delicious in salads but heads can be quartered and braised in stock for a delectable cabbagy-like side. The perfect addition to the patch as these naturally bitter leaves are rich in antioxidants, and contain chemicals that regulate blood sugar, support the heart, and promote a healthy gut.

Plant Details

Botanical Name
Cichorium intybus
Life Cycle
Biennial
Sun Requirement
6–8 hr.
Days to Germinate
5–10
Days to Maturity
100
Planting Depth
½ in.
Plant Spacing
8–10 in.
Ideal Temperature
45–75°F
Frost Hardy
Yes

Growing Guide

When to Grow

For spring planting, sow seeds 8 weeks before your last frost date and set the transplants out once the hard cold has broken, at or just before your last frost; early cold exposure makes spring plantings bolt rather than heart up. For fall planting, which usually yields better results, sow into trays the very same way in August. Sow indoors ½ inch deep and 1 inch apart, and expect germination in 5 to 10 days at an ideal germination temperature of 45 to 75°F. Allow about 100 days to harvest of the dense, globe-shaped hearts.

How to Sow and Plant

  • For spring planting, sow seeds 8 weeks before last frost date and transplant out 4 weeks later. (The plants can handle the cold!)
  • Sow seeds indoors ½ inch deep and 1 inch apart.
  • For fall planting (which usually yields better results), sow seeds into trays in the very same way in August.
  • Seeds germinate in 5-10 days.
  • Ideal germination temperature is 45-75 F.

How to Grow

  • Prepare bed with quality compost, and be sure to keep plants consistently moist.
  • Transplant into the garden, 8-10 inches apart.
  • Mulch around plants to suppress weeds and control temperature swings.
  • In order to achieve the perfect red and white blanched heads, you will need to carefully dig the plants and place them in a dark shed or root cellar, where they can remain cold and completely away from sunlight.

PESTS/SPECIAL CONSIDERATIONS

  • Fungus can be a problem when warm weather and excessive moisture are factors.
  • To control rot, avoid overwatering or watering close to harvest time. Use drip irrigation, and do not plant radicchio in the same garden location year after year.
  • If flea beetles are a pest in your area, cover small plants with a floating row cover to protect from damage.

How to Save Seeds

  • You will need to overwinter radicchio, as it is a biennial and will take two seasons to flower and produce seed.
  • You may find that your plants bolt in the first season. Do not save these seeds; wait for the next season’s flowers.
  • Cut down flower stalks when seed pods begin to dry.
  • Place them in a bag and crush the pods to remove the seeds.

FAQ

Is spring or fall the better sowing for Chioggia 506?

Fall planting usually yields better results. Sow Chioggia 506 into trays in August exactly as you would for spring; this 'Palla Rossa' type is a lover of the cooler weather.

Do I need to blanch or force Chioggia 506 to get its color?

No forcing is needed. Chioggia 506 colors up on its own as the heads firm in cool fall weather; simply let the heads become dense and solid before cutting, and let frost sweeten them.

Is Chioggia 506 too bitter for someone new to radicchio?

The rich wine-red leaves with snow-white veining are perfectly balanced with sweet, savory, and bitter notes that are not too overpowering, making this a choice variety for introducing new people to the bitter flavors of radicchio. Heads are good in salads or quartered and braised in stock.

Customer reviews

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