As common readers will know, I’m shifting to Wales. I’ve taken hard- and softwood cuttings already however am additionally shifting my potted vegetation. A number of vanloads later and I nonetheless haven’t made a dent. This week’s column is by means of an apology: I ought to have advised you weeks in the past to begin ordering your radicchio (AKA chicory) seeds. As a substitute, I’m shouting manically from inside a whirlwind of potting up and packing.
The primary week of July is the optimum time to sow radicchio for winter salads. Subsequent week can be high-quality, if you happen to should, however the week after that's pushing it. They're marvellous leaves for winter – unfussy and unbothered by the chilly. Their flavour truly improves with all of the season throws at them.
Higher nonetheless, radicchio is unfazed by slugs, which can take a mouthful right here and there, however shortly transfer on; and it doesn’t get ailments, mildews and moulds so widespread in winter lettuces. It's full of vitamins, wealthy in nutritional vitamins Ok, E and C and excessive in antioxidants. It additionally improves your high quality of sleep; all of the chicory household vegetation have sedative properties, and the extra bitter they're, the stronger they get. The mantra for winter leaves is: “Eat bitter for higher salads.”
Italy is the land of radicchio and there are numerous pleasant varieties, from the attractive leaves of the red-headed varieties to the flowering shoots of puntarelle. Getting maintain of fine seed was a bit hit or miss, with poor or erratic germination. Till lately, that's, thanks largely to Ashley Wheeler at Trill Farm Backyard in Devon, who has imported some cracking Italian varieties and kindly handed them on to Important Seeds, which has bulked them on to the cabinets. That is the perfect sort of seed networking: regionally and sustainably grown, so that you just get superfresh merchandise.
Finest for salads are the Treviso varieties, named for certainly one of Italy’s essential rising areas. ‘Treviso Early SM4.10’ has putting pink leaves with a white midrib and is good sufficient for salad when younger, or cooked entire when older. ‘Castelfranco SM4.18’ is great in salads and is so stunning it's referred to as the tulip of winter when the top opens up. The internal leaves tackle a pale yellow color with burgundy specks – and it’s scrumptious.
Lastly, certainly one of my favourites, and possibly the best to develop, is ‘Catalogna Gigante di Chioggia SM4.32’, AKA the dandelion inexperienced, an open-leaf chicory that makes the perfect sautéed greens.
Sow radicchio in modules or seed trays for finest outcomes, and plant out to 30cm every method for big heads or 20cm for open-leaf varieties equivalent to dandelion greens.
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