How to grow Chicory Palla Rossa

Palla Rossa is a vibrant heirloom radicchio prized for its deep red and white leaves, adding drama and a distinct, slightly bitter touch to your salads. This UK-grown variety thrives in cool weather, offering crunchy harvests in autumn and winter, even for beginner gardeners.

Growing Instructions:

Sowing:

• Direct sow: Outdoors from April to late summer.
• Seedlings: Start indoors in March for an earlier harvest.
• Depth: Sow seeds 1.5cm deep.
• Spacing: Thin to 25-30cm between plants.

Growing:

• Sunlight: Full sun to partial shade.
• Soil: Fertile, well-drained soil enriched with compost.
• Watering: Water regularly, especially during dry periods, but avoid overwatering.
• Feeding: Feed with a general-purpose fertiliser every few weeks.

Harvesting:

• Ready: When heads are firm and coloured, usually 3-4 months after sowing.
• Method: Cut the whole head at the base.
• Storing: Store in the fridge for up to a week.

Bonus Tips:

• Blanching: For milder flavour, tie up the leaves a few weeks before harvest to block sunlight.
• Second harvest: Cover remaining roots with cloche in autumn for later growth.
• Companion planting: Plant near lettuce, cabbage, or carrots for pest control.

Enjoy the vibrant colour and unique flavour of homegrown Chicory Palla Rossa!