Catalogna

Family: Asteraceae Vegetable

Savory, deeply bitter-sweet flavor blooms as the heads mature into crisp, elongated rosettes with a striking pale-to-rose ribbing.

Catalogna radicchio forms tender, crunchy leaves that hold their snap for fresh salads and quick roasting, and its bold character shines in braises, sautés, and pickling-style preparations. Grow it for a dramatic, garden-to-table centerpiece—cool-weather vigor at about 60 days to maturity delivers a refined bite and a beautiful, garden-fresh crunch.

Light: Full SunMaturity: 60 DaysHabit: Rosette

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 25th
Harvest Begins	Jun 24th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Catalogna radicchio earns its keep with a clean, aggressive bitter-sweet snap that doesn’t turn watery—so it stands up to hot pans and still behaves in a fresh salad. Pair it with tang and fat (balsamic/olive oil, lemon, cheese) and you’ll get that sharp leaf character without the bite going chalky or harsh.

Best Uses

quick dry sauté until edges crisp (then deglaze lightly)
braised radicchio-braising pan for a sweet-bitter velvet
shaved raw salad with a fatty dressing to tame the bitterness
roast/char on high heat for caramelized bitterness and sturdy texture
quick-pickled strips for a sharp, crunchy bite

Flavor Profile

deep bitter-sweet edge crisp, snap-hold crunch peppery leaf bitterness with a rosy, nutty undertone tender enough to braise without collapsing

Kitchen Pairings

balsamic vinegar extra-virgin olive oil lemon anchovy parmesan goat cheese

Frequently Asked Questions

What pest or disease commonly affects Cichorium intybus (Catalogna), and how can I control it?

Watch for slugs and snails on young Catalogna, especially in cool, damp weather; hand-pick at dusk and set copper tape or pellets around beds where label directions allow. Also check for powdery mildew on leaves in warm, humid spells—thin plants for airflow and remove badly affected leaves early to slow spread.

How often should I water Catalogna during its main growing phase?

During active leaf production (roughly after seedlings establish until about 2–3 weeks before harvest), keep soil consistently moist but not waterlogged, aiming for about 1 inch (2.5 cm) of water per week from rain and irrigation combined. Let the top 1–2 inches of soil dry slightly between waterings to prevent rot and reduce mildew pressure.

How do I know when my Catalogna is ready to harvest?

Harvest around 60 days from sowing when heads/leaf clusters are firm and reach usable size, typically forming dense, upright rosettes. Take outer leaves first for continued picking, and for the best texture harvest before leaves become very tough or bitter-tasting.