Bianca Riccia Da Taglio

Family: Asteraceae Vegetable

Silken, pale hearts unfurl in a soft cascade—Bianca Riccia Da Taglio endive brings a delicate, sweet snap with a whisper of gentle bitterness.

At maturity, the frilled, riccia-edged leaves form crisp, upright heads that hold their texture beautifully, making them a standout for fresh slicing and elegant platters. Grow it for those luminous, butter-cream tones and the satisfying crunch that shines in salads, garnishes, and refined endive presentations.

Light: Full SunMaturity: 55 DaysHabit: Rosette

Botanical illustration of Bianca Riccia Da Taglio

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 18th
Harvest Begins	Jun 12th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	55
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	40
Min Night Temp (°F)	32
Harden Off (days)	6

Culinary Notes

Chef's Note

Bianca Riccia Da Taglio endive is all about that pale, frilled crunch—sweet up front and only lightly bitter, so it holds up under a sharp lemon or balsamic dressing without collapsing into wet leaves. I like it shaved or torn into ribbons where it can stay crisp and look as good as it eats, then finished with butter, cheese, or cured salt for balance.

Best Uses

raw endive ribbons in chilled salads with light vinaigrette
platters and crudités—slices that stay snappy for hours
endive cups topped with warm, salty fillings
quick sauté or steam with butter to tame bitterness without wilting

Flavor Profile

delicate sweetness gentle bitterness silky, frilled crunch clean, cool finish

Kitchen Pairings

lemon Parmigiano-Reggiano balsamic vinegar hazelnuts goat cheese prosciutto

Frequently Asked Questions

How do I manage downy mildew on Bianca Riccia da Taglio (55 days) if leaves start turning yellow with fuzzy growth?

Inspect the undersides of leaves regularly—downy mildew often shows pale yellow patches on top with gray-purple, fuzzy growth underneath. Remove and discard infected leaves immediately, keep plants spaced for airflow, and avoid wetting foliage during watering. If it keeps spreading, use a copper-based fungicide labeled for leafy greens and reapply as directed, especially after rain or heavy dew.

During the main growing phase, how often should I water Bianca Riccia da Taglio and how do I know the soil moisture is right?

Water to keep the top 1 inch of soil consistently moist, typically about 1–2 times per week depending on your heat and soil—more often in full-sun summer stretches. Aim for deep, slow watering at the base so water doesn’t sit on Riccia da Taglio leaves, which increases mildew risk. If the soil is dry below 1 inch or leaves wilt at midday, increase watering; if soil stays soggy or leaves look limp and heavy, cut back.

How can I tell when Bianca Riccia da Taglio is ready to harvest for cut-and-come-again leaves?

Harvest when plants are 6–8 inches tall and the leaves are fully formed but still tender—usually around 50–55 days from sowing. Cut outer leaves first (about 1/2–1 inch above the base) and leave the center growing point so you can get additional cuttings. If leaves become tough or overly fibrous, harvest sooner next time and use them quickly.