radicchio
Sign in to saveRadicchio is a perennial cultivated form of leaf chicory (Cichorium intybus, Asteraceae), commonly used in Italian cuisine. It is grown as a leaf vegetable and usually has colourful, white-veined red leaves that form a head. Radicchio has a bitter and spicy taste that mellows if it is grilled or roasted.
Key facts
- Cultivar.name
- Radicchio
- Cultivar.image
- Radicchio, halbiert.jpg
- Cultivar.species
- Cichorium intybus var. foliosum
- Cultivar.group
- Radicchio group
via Wikipedia infobox
Article
10 sectionsContents
- History
- Varieties
- Culinary uses
- Toxicity
- Cultivation
- See also
- Notes
- References
- Sources
- External links
Radicchio is a perennial cultivated form of leaf chicory (Cichorium intybus, Asteraceae), commonly used in Italian cuisine. It is grown as a leaf vegetable and usually has colourful, white-veined red leaves that form a head. Radicchio has a bitter and spicy taste that mellows if it is grilled or roasted.
== History == Pliny the Elder wrote in Naturalis Historia that radicchio was useful as a blood purifier and an aid for insomniacs. Radicchio contains intybin, a sedative/analgesic, as well as a type of flavonoid, called anthocyanin.