Radicchio

Not only does it attract attention with its purple appearance, its taste is also unmistakable: radicchio is the bitterest of the leafy salads. If you don't like it that much, you can use certain tricks to soften your bitterness. The dark leaves only develop when it is colder outside. Radicchio can be eaten raw and cooked. It is available from local cultivation from September until the cold winter months…

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Botany
ingredients
Use and preparation
storage

Botany

Salads are broadly divided into the lettuce or chicory family. Together with endive, frisée, chicory and sugar loaf, the radicchio belongs to the genus of chicory plants (chicory). Radicchio, chicory and sugar loaf together form a special subspecies - Cichorium intybus var. Foliosum. Typical of the chicory salads is their bitter taste, among them the radicchio has the highest content of bitter substances. It is also known under the names of red chicory salad or red endive.

Radicchio leaves have an intense wine-red, purple to violet color. The leaves are clearly traversed by white leaf veins (veins). The red dye only develops at cooler temperatures. The head of lettuce is covered by a green binder, which has already been removed from the heads on sale. Depending on the variety, the radicchio is round (Chioggia) to oblong oval (Treviso) in shape.

ingredients

Radicchio supplies vitamins of the B group, vitamin C and vitamin A. In terms of minerals, it mainly contains calcium and potassium. The bitter substance (intybin) it contains is primarily stored in the leaf veins. Intybin has a digestive and appetizing effect.

Like many other vegetables, radicchio stores nitrate, which can be converted into nitrosamine in the body. The less light it thrives, the more nitrate is stored. If consumed in normal quantities, the exposure does not pose a health risk. By consuming vitamin C at the same time, the conversion into nitrosamine can be inhibited, eg marinade with lemon juice.

Radicchio ingredients	per 100 g edible portion, raw	Radicchio ingredients	per 100 g edible portion, raw
Energy (kcal)	13	Iron (mg)	1.5
Fat (g)	0.2	Vitamin A (µg)	133
Protein (g)	1.2	Vitamin B1 (mg)	0.04
Carbohydrates (g)	1.5	Vitamin B2 (mg)	0.03
Dietary fiber (g)	1.5	Niacin (mg)	0.3
Potassium (mg)	240	Vitamin B6 (mg)	0.1
Calcium (mg)	40	Vitamin C (mg)	28
Magnesium (mg)	11	Vitamin E (mg)	0.5

Use and preparation

Radicchio is eaten raw and steamed. Its intense color makes it a decorative element in salads and other dishes. Since the radicchio is particularly bitter, it is best combined with mild salads or fruit. The long radicchio (Treviso) is best for a warm preparation.

The radicchio should be washed well before consumption, but only shortly before consumption or serving with marinade / dressing. So it keeps its fresh appearance for a long time. If you put radicchio briefly in lukewarm water or remove the leaf veins, it tastes less bitter.

storage

Radicchio should be stored in a cool place. Wrapped in a cloth or paper, it will keep in the vegetable drawer for up to five days. When shopping, pay attention to closed heads, the leaves should be firm and give a fresh impression.