Treviso Rosso

Family: Asteraceae Vegetable

Aromatic and bold, Treviso Rosso unfurls into dramatic, tapered rosettes with a deep burgundy-red heart and crisp, pale ribs that catch the light like fine lace.

The leaves are satisfyingly crunchy and gently bitter, with a sweet, earthy edge that shines in fresh salads and becomes especially mellow when warmed. Grow Treviso Rosso for striking winter color and a showpiece harvest that turns every plate into a garden portrait.

Light: Full SunMaturity: 70 DaysHabit: Rosette

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
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	Normal
Germination Temp (°F)	45
Min Soil Temp (°F)	40
Min Night Temp (°F)	35
Harden Off (days)	6

Culinary Notes

Chef's Note

Treviso Rosso’s tapered, lacy structure keeps a clean crunch even when dressed, and its bitterness softens beautifully with heat—so it plays both sides of the fork. Choose it when you want that unmistakable bitter edge to cut through fatty proteins or get rounded by sweet-sour balsamics.

Best Uses

shaved raw salad where the leaves stay icy-crisp under light dressing
quick sauté or pan-warm until bitterness rounds off and ribs soften without collapsing
grilled/charred wedges dressed with bright fat to counter the bitterness
slow-roasted or braised leaves to turn sharp notes mellow and syrupy

Flavor Profile

crisp, crunchy texture with pale rib snap gentle-to-bold bitterness that finishes sweet and earthy aromatic, wintery vegetal bite

Kitchen Pairings

balsamic vinegar Parmigiano-Reggiano lemon olive oil butter duck or pork

Frequently Asked Questions

How do I prevent and treat downy mildew or leaf spotting on Treviso Rosso (Cichorium intybus)?

Watch for pale, fuzzy growth on the undersides of leaves and irregular spots that spread during cool, humid weather. Improve airflow between plants and avoid wetting foliage; water at the soil line. If disease is active, remove badly affected leaves immediately and use a labeled copper-based fungicide or chlorothalonil (follow the product label exactly) before symptoms fully spread.

How often should I water Treviso Rosso while it’s forming its heads in the main growing phase?

During head formation, keep the root zone evenly moist but not waterlogged—aim for consistently damp soil at about the first 1–2 inches (2.5–5 cm) down. Water deeply when the surface begins to dry (typically every 2–4 days in warm weather, less often in cool weather). Avoid letting soil swing from very dry to saturated, which can stunt growth and encourage leaf diseases.

What are the best signs that Treviso Rosso (Cichorium intybus) is ready to harvest after ~70 days?

Harvest when the elongated heads are firm and well-formed, with leaves tightly layered and the internal color developing (often greener outer leaves with more colored inner leaves). Typical timing is about 70 days from sowing/transplanting, but use firmness and tightness more than the calendar. Cut at the base with a sharp knife in the cool part of the day for best texture.