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Radicchio used to be more commonly known in the UK as chicory, but whatever you call it, this hardy vegetable is worth growing from seed. The leaves add crunch, taste and texture to salads and they’ll give a good autumn and winter crop when many other salads are past their best.
Choose from a sugarloaf chicory such as Pan di zucchero or the wonderful ruby leaves of Palla Rosso. You can shred radicchio for use in stir fries and salads or braise or roast it whole.