Chioggia Red Palla

Family: Asteraceae Vegetable

Unfurl Chioggia Red Palla and savor its striking, candy-striped heart—crisp, cool, and vividly sweet with a gentle, pleasantly bitter edge.

At maturity, the heads form a compact, rounded rosette with tightly layered leaves that crunch cleanly and hold their color beautifully. Ideal for fresh salads and bold braises, this radicchio shines when you want a dramatic look and a refreshing bite in every dish.

Light: Full SunMaturity: 70 DaysHabit: Rosette

Botanical illustration of Chioggia Red Palla

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	Jul 4th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	70
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	40
Min Night Temp (°F)	30
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Chioggia Red Palla’s candy-striped hearts stay crisp and beautifully patterned, so you want applications where the leaf layers don’t collapse—raw shaved or quickly charred. Its gentle bitterness makes it a natural with tangy vinegar and salty, creamy cheeses, where the bitterness reads clean instead of harsh.

Best Uses

shave raw into bitter-sweet salads with a creamy dressing
grill or char for leaf-wilted, jammy bitterness that still holds crunch
braise briefly in fat to tame bitterness while keeping concentric structure
toss into warm grain bowls, where heat coaxes tenderness without turning mushy

Flavor Profile

cool, vivid sweetness pleasantly bitter, cocoa-like finish tight, crisp snap with tightly layered leaves

Kitchen Pairings

balsamic vinegar Parmigiano-Reggiano goat cheese olive oil butter duck or pork

Frequently Asked Questions

What pest or disease commonly affects Cichorium intybus (Chioggia-type endive) and how can I manage it?

A frequent issue is powdery mildew, especially when nights are cool and airflow is limited. Keep the bed weed-free, water at the soil line (not the leaves), and space plants to allow good airflow; if mildew appears, spray with an approved sulfur-based fungicide and repeat per label directions. Watch also for aphids on young growth—blast them off with water and use insecticidal soap if needed.

How often should I water Cichorium intybus during the main growing phase?

During the 6–8 weeks of active growth (before harvest), keep the soil evenly moist but never waterlogged—aim for roughly 1–1.5 inches of water per week, adjusting for heat and rainfall. Water deeply when the top 1 inch of soil dries out, since endive roots need consistent moisture to develop tight, sweet heads. Mulch lightly to reduce moisture swings that can cause bitterness or slow growth.

How do I tell when my Chioggia Red Palla (Cichorium intybus) is ready to harvest?

Harvest at about 70 days after sowing when heads are fully formed, firm, and reach their typical size with crisp outer leaves. For the sweetest, more tender leaves, wait until plants have stopped rapid leaf expansion and the centers feel tight to the touch. If you’re harvesting for leaves rather than the whole head, pick outer leaves first once the plant is well-sized and the leaves hold a crisp snap.