Rossa di Treviso

Family: Asteraceae Vegetable

Silken, ruby-tinged hearts unfurl with a cool, bittersweet snap—Rossa di Treviso brings a vivid blush to the garden and a refined depth to the plate.

The heads mature in tall, tapered rosettes with crisp, tightly layered leaves that stay pleasantly crunchy, whether enjoyed fresh or gently warmed for a tender, savory finish. A signature choice for salads, roasted presentations, and elegant braises—its striking color and clean bitterness make every bite feel intentionally grown.

Light: Full SunMaturity: 70 DaysHabit: Rosette

Botanical illustration of Rossa di Treviso

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	Surface
Germination Temp (°F)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	35
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Rossa di Treviso’s tightly layered hearts deliver a crisp, bittersweet snap that won’t turn soggy—so it’s a salad green that can handle real dressing. When you warm it just until the inner leaves go silky, the bitterness smooths into a savory, nutty finish that clings beautifully to fat and aged cheese.

Best Uses

thin-sliced raw salad with bold vinaigrette so the leaves stay snappy
hot-and-gentle braise until the inner layers go silky but don’t collapse
roasted wedges at high heat for caramel edges around the bitterness
pan-wilt with butter to round off the bite and coat the leaf

Flavor Profile

cool bittersweet bite crisp, tightly layered crunch ruby-tinged leafy tenderness when warmed a clean, slightly nutty finish

Kitchen Pairings

balsamic vinegar parmesan pecorino romano extra-virgin olive oil walnuts butter

Frequently Asked Questions

What pest or disease most commonly affects Cichorium intybus (Rossa di Treviso), and how can I manage it?

Watch for downy mildew and leaf spot, which thrive when the foliage stays wet—especially in humid weather or crowded beds. Water at the soil line and space plants well so leaves dry quickly; remove and discard heavily spotted leaves. If problems persist, use a copper-based fungicide labeled for leafy vegetables and repeat according to the label after new infection cycles.

How often should I water Rossa di Treviso during the main growing phase, and what soil moisture level should I aim for?

Keep the soil consistently evenly moist from planting until heads begin to form, not soggy—about 1 inch (2.5 cm) of water per week, adjusted for heat and rainfall. During warm spells, check daily by feel: the top 1–2 inches should be slightly damp, not dry or waterlogged. Avoid letting the soil swing between drought and saturation, which can lead to weak, uneven development.

How do I tell when Rossa di Treviso (Cichorium intybus) is ready to harvest?

Harvest at about 70 days when plants are full-sized and the crowns feel firm, with tight, elongated heads forming. Look for deep red-purple leaves on the outside and a well-developed, compact core—loose heads that separate easily indicate it’s not ready. Cut the whole plant at the base in the morning for the best crisp texture.