Fresh radicchio

How to select

  • Choose radicchio with a nice maroon, red, or purple color. 
  • Leaves should be tender and fresh. 
  • Avoid radicchio with torn, dry, or yellow leaves.

How to prepare

  • Remove any wilted or discolored leaves. 
  • Cut the whole radicchio in half lengthwise, including the stem. 
  • Cut out the V-shaped stem from each half at an angle. 
  • The radicchio can now be cut as necessary for your recipe (quarters, separated into leaves, sliced).

How to store

Refrigerate unwashed radicchio in the coolest part of the fridge and use within 2-3 days.

Peak season

Winter, spring

Ways to use

  • Radicchio is good sauteed. 
  • Radicchio can be eaten raw. 
  • Toss it into a lettuce salad for some added crunch.

Fun facts

Radicchio is native to the Mediterranean and has been used in Italy for centuries. Radicchio belongs to the daisy family (Asteraceae). Radicchio grows quickly, needing only 75-90 days unitl ready to harvest.

Nutrition info and facts

Low in fat. Good source of vitamin K. Free from cholesterol. Low in sodium.

1 cup shredded radicchio = 9 calories, 2 g carbs, 8 mg calcium, 16 mg phosphorus, 121 mg potassium

Learn more

Growing lettuce, endive and radicchio in home gardens (UMN Extension)

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FoodData Central. Radicchio, raw. April 2018.

Have a Plant. Radicchio.

Live Eat Learn. Radicchio 101: Benefits, buying and cooking guide! May 11, 2023.

Nutrition and You.com. Radicchio nutrition facts