Radicchio is not just another type of lettuce. In fact, it doesn’t even classify as a lettuce! This leafy vegetable that is a member of the chicory family has quite the color, and even if you think you have not eaten it before, you probably have as part of a packaged salad mix! If you are looking for tips to help you get the most out of your radicchio buying experience, this post is for you!
(This post is an excerpt from The Produce Nerd’s Grocery Guide, with input provided by Francesca Marchini Fordice from J. Marchini Farms. You can learn more about the Grocery Guide, which covers this information for 55 different produce items, with input from 26 crop-specific companies HERE.)
What to look for when picking the best quality radicchio?
- Tight, firm, medium sized heads.
- Vibrant coloring is key with little browning or wilted leaves.
- If there is browning on the leaves, try pealing a few leaves back. Typically, the inner leaves are still perfectly fine, perfect looking and completely edible.
Common issues to avoid when selecting radicchio?
- Wilting and brown spots on leaves.
What is the best way to store radicchio at home?
- Refrigerate immediately after purchasing. For best results, store in a tightly sealed plastic bag or product cloth bag. Heads should last 7-14 days.
Are there any common things that consumers should look for not mentioned above?
- Consumers can find radicchio in the regular produce department, near the leafy greens or herbs section. There are also a variety of pre-packaged salads that have radicchio in them. There are many different varieties of Radicchio (chicory), including Treviso (long), Castelfranco (white with speckles), and even pink! Please request these other varieties at your local store if they are not available.
What is your favorite way to eat and prepare radicchio?
- We love to eat radicchio in a variety of salads, paired with arugula, balsamic vinaigrettes, and feta cheese (or really any cheese). It can also be enjoyed sautéed with mushrooms and added to risotto or pasta, or roasted, braised, or grilled with garlic and olive oil.
A note from The Produce Nerd: J. Marchini Farms has a really great radicchio-specific cookbook that you can find on their website (for free).
You can also see how radicchio is harvested commercially, with the footage featured coming from the fields of J. Marchini Farms.
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