First of the Radicchio

We love radicchio because it grows nearly year round. I usually plant in Autumn and again in Spring and start picking after about 35 days. I grow green open leafed variety and the red hearting one. The red one hearts up quite big if you leave them but I like them picked when small. The Autumbn planting lasts us right through to about September when I pick what's left and sow more seed. The tender leaves of the new growth can be eaten raw in salad or cooked. It is slightly bitter, but not as bitter as chicory. ( although it is actually Italian chicory). It is lovely sliced into a mushroom risotto a few minutes before you finish cooking, but tonight I'll wilt it in olive oil a bit of butter and some mustard seeds. Does anyone else grow it?

I have never tried it but think I might have some old seeds somewhere. Not big on salads but maybe I should try it for a cooked vegetable.

I haven't grown it yet either. Sounds good, though. I grow chicory but only for the pretty flowers. I find it a bit too bitter.
Maybe I should give chicory another go - eating, I mean. Hmm....

Great beetroot, you have there! What did you do with it?

I don't know why, but I have a number of chicory varieties. I've never actually sown the seed though friends that I given seed to have. I hadn't thought about them as a cooked vegetable. Perhaps I should put some in and try. I love cooked greens!

What a healthy looking load of salad leaves there

Ray, I am still growing your variegated chicory. The leaves are incredibly pretty. Haven't tasted them yet, though. Might throw them into my chickpea/tomato/spinach curry next time.