Sugarloaf

Family: Asteraceae Vegetable

Silken, tightly folded heads of Sugarloaf radicchio glow in the garden with a cool, luminous green heart wrapped in deep ruby-red outer leaves.

The flavor is pleasantly sweet at first, then turns pleasantly bitter with a clean, lingering snap—ideal for roasting until edges caramelize and for fresh salads where the crisp leaves hold their shape. Grow Sugarloaf for bold, architectural heads that mature in about 75 days, delivering a striking centerpiece greens crop with a refined, restaurant-ready bite.

Light: Full SunMaturity: 75 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	Jul 9th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Surface
Germination Temp (°F)	45
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Sugarloaf’s tight, silken folds deliver a clean snap and a sweet-to-bitter arc that loves heat—roasting turns the outer leaves glossy and caramel-edged while the core stays structured. In raw applications, dress it lightly so the bitterness reads elegant instead of harsh, with salt, fat, and acid doing the balancing work.

Best Uses

roast in wedges until edges caramelize and outer leaves go lacquered-tender
shave into salads where the leaves stay crisp under vinaigrette
grill or pan-sear cut sides for bitter-sweet char and a juicy core

Flavor Profile

cool, sweet opening clearly bitter finish crisp, snappy leaf structure

Kitchen Pairings

balsamic vinegar extra-virgin olive oil lemon zest parmesan aged provolone walnuts

Frequently Asked Questions

What pest or disease most often affects Cichorium intybus (sugarloaf), and how do I manage it?

Sugarloaf is especially prone to slugs/snails and root/crown rots when soils stay wet. Use a slug bait or barriers around plants, and avoid overwatering by keeping the surface lightly moist while ensuring good drainage. If you see wilting with dark, mushy roots, remove affected plants and don’t replant in the same spot until the soil has dried and residue is cleared.

How often should I water sugarloaf during the main growing phase?

During the main growth phase, keep soil consistently moist but not saturated—aim for about 1 inch (2.5 cm) of water per week, increasing slightly during hot spells. Water at the base in the morning so leaves stay dry, then let the top 1 inch of soil dry just a bit before the next watering. Avoid letting it swing from very dry to very wet, which can stunt growth and encourage rot.

How can I tell when Cichorium intybus (sugarloaf) is ready to harvest?

Harvest around 75 days after sowing when heads are tightly formed, firm, and reach the typical compact size for sugarloaf. A good cue is that the inner leaves should be pale and dense with minimal looseness when you gently squeeze the head. If plants are overgrown and the head loosens or elongates, quality drops—harvest promptly.