Palla Rossa Mavrik

Family: Asteraceae Vegetable

Crisp as a cool morning, Palla Rossa Mavrik forms tight, ruby-red heads with a luminous, slightly glossy sheen and a pleasantly bitter snap that lingers like fine espresso on the palate.

The leaves are broad and ruffled at the edges, layering into a compact silhouette that holds its texture through harvest, making it ideal for fresh salads where its bold color and crunch shine. Grow it for striking, deep-red rosettes that bring drama to the garden and a vivid, bittersweet character to every plate.

Light: Full SunMaturity: 60 DaysHabit: Rosette

Botanical illustration of Palla Rossa Mavrik

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)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

This radicchio is built for bite—tight heads and broad, ruffled leaves hold their crunch long enough for a real salad, not a wilted apology. Use an assertive acid and a fatty partner (olive oil, cheese, cured meats) to round the espresso bitterness into something elegant rather than sharp.

Best Uses

raw salad base with a light, oily vinaigrette so the crunch stays sharp
charred or pan-grilled halves to soften bitterness and caramelize the edges
tossed with warm beans or lentils where the heat tames the bite without making it limp
shaved for quick tarts and sandwiches where it stays snappy

Flavor Profile

pleasantly bitter bite with an espresso-like linger cool, crisp crunch and tight leaf structure ruby-sweet bitterness balanced by a clean, grassy snap

Kitchen Pairings

lemon balsamic vinegar olive oil Parmigiano-Reggiano pecorino grilled sausage

Frequently Asked Questions

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

Watch for aphids and slugs/snails—aphids cluster on young growth and can leave plants sticky, while slugs often chew irregular holes in leaves. For aphids, spray plants with a strong jet of water and, if needed, use insecticidal soap; for slugs, set iron-phosphate bait around rows and remove hiding spots like loose boards. Also keep soil from staying wet and improve airflow so foliage dries quickly, which reduces the chance of leaf spotting.

How often should I water Cichorium intybus during the main growing phase (about weeks 3–8)?

Keep the soil evenly moist but not soggy from establishment through about day 45–50, aiming for consistent moisture at a 2–3 in depth. In full sun, this is often about 1 inch of water per week total, split into 2–3 waterings during hot spells, but always adjust so the surface doesn’t stay wet. If leaves wilt and spring back quickly, that’s a sign to water; if they stay limp with wet soil, cut back to prevent disease.

How can I tell when Palla Rossa (Cichorium intybus) is ready to harvest at ~60 days?

Harvest when heads/leaf bases are well-formed and the outer leaves look firm and fully expanded, typically around 60 days from sowing. For best quality, pick before leaves become overly bitter—taste one leaf near the end of the window: it should be tender rather than sharply bitter. If the plant starts to bolt (tall flower stalk forming), harvest immediately or you’ll get tougher, more bitter leaves.