Palla Rossa Early

Family: Asteraceae Vegetable

Crisp, ruby-tinged leaves unfurl with a cool, bittersweet snap—Palla Rossa Early delivers the kind of vivid color that makes a garden bed feel like a living bouquet.

At about 50 days, heads form with tight, rounded structure and a pleasantly firm texture, ideal for fresh, vibrant salads and for roasting until the edges deepen and caramel-kiss the bitterness. Let this early radicchio be your go-to for bold color in greens-forward dishes and for quick pickling-style tang that brightens every bite.

Light: Full SunMaturity: 50 DaysHabit: Rosette

Botanical illustration of Palla Rossa Early

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 14th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	50
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	45
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Palla Rossa Early hits with a tight, crisp snap and a bittersweet edge that plays beautifully against acid—dress it aggressively and it stays structured. Roast or sear the wedges and the exterior turns caramel-kissed while the interior stays pleasantly firm, so it never goes to bitter mush.

Best Uses

quick shaved salad with a sharp vinaigrette (it holds dressing without turning limp)
hot pan or roast until the edges char and the bitterness caramel-sweetens
grilled wedges drizzled with olive oil and finished with flaky salt
quick pickling-style tang for crunchy, rubylike snacking

Flavor Profile

cool, bittersweet bite crisp, snappy leaf texture ruby-edged vegetal bitterness that mellows with heat tangy freshness when dressed

Kitchen Pairings

lemon aged balsamic vinegar parmesan goat cheese olive oil garlic

Frequently Asked Questions

What pest or disease most commonly affects Cichorium intybus (Palla Rossa) and how can I control it?

Watch for leaf spot and downy mildew, which show up as dark/gray lesions on leaves and can spread quickly in cool, humid weather. Remove infected leaves early and water at soil level (not over the foliage); improve airflow with wider spacing and avoid excess nitrogen. If the problem persists, use a labeled fungicide suited for leafy vegetables and follow the label’s reapplication interval.

How often should I water Cichorium intybus during its main 50-day growing period?

Keep the soil consistently moist but not soggy from emergence through bulbing to harvest; for many gardens this means watering about 1–2 times per week, more often during hot, drying weather. Aim for evenly damp soil in the top 2–4 inches, and stop short of waterlogging, which can worsen leaf diseases and root health.

How do I know when Palla Rossa (Cichorium intybus) is ready to harvest?

Harvest around 45–50 days after sowing when the heads are firm and well-formed and the outer leaves look fully developed. If you gently press the plant at the base, it should feel tight rather than loose or hollow. Delay too long and the texture can become tougher and more bitter.