Palla Rossa

Family: Asteraceae Vegetable

Crisp, wine-red hearts emerge with a luminous, Palla Rossa glow—deep rose to burnished crimson—wrapped in tightly layered leaves that snap with a clean, refreshing bite.

This heirloom radicchio forms a compact, rounded crown in about 60 days, delivering a pleasantly bitter edge that mellows beautifully when you coax it into tenderness. Grow Palla Rossa for striking salads and elegant roasted root-and-leaf presentations, where its color and crunch steal the show from first harvest to final plate.

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)	60
Min Soil Temp (°F)	45
Min Night Temp (°F)	30
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Palla Rossa’s compact hearts bring a clean, assertive bitterness that won’t turn pithy—heat calms it into something sweeter and almost brothy. Slice it for crackling salads, or roast/grill it for caramelized edges that make the crunch feel engineered rather than raw.

Best Uses

thin-sliced radicchio salad dressed lightly so it keeps its snap
roasted wedges until edges caramelize and bitterness drops
grilled or pan-seared hearts for charred sweetness with a tender center
braised briefly in stock and finished with a sharp, salty cheese

Flavor Profile

pleasantly bitter, winey edge crisp, tightly layered crunch sweet-mellowing when heat-softened refreshing, slightly nutty finish

Kitchen Pairings

balsamic vinegar Parmigiano-Reggiano goat cheese walnuts olive oil lemon zest

Frequently Asked Questions

What pest or disease commonly affects Cichorium intybus (Palla Rossa), and how can I prevent or treat it?

Look out for powdery mildew and leaf spots, especially when foliage stays damp in humid weather. Water at the soil level and space plants to improve airflow; remove heavily spotted leaves early to slow spread. If disease is active, spray according to label directions with a copper-based fungicide or a horticultural fungicide, repeating only as the label allows.

How often should I water Palla Rossa during the main growing phase?

During the active 45–60 day growth period, keep the top 1–2 in (2–5 cm) of soil consistently moist but not waterlogged. In typical garden conditions, this often means about 1 in (2.5 cm) of water per week, split into 2–3 waterings during hot spells. If leaves wilt in the afternoon, water thoroughly rather than giving light daily sprinkles.

How do I tell when Palla Rossa is ready to harvest?

Harvest at about 60 days after sowing when heads/rosettes are firm and well-formed, with leaves fully developed and no excessive wilting. For best quality, harvest on a dry day and cut at the base just above the soil line. If you see early bolting (flower stalk forming), harvest immediately because bitterness and texture worsen quickly.