Baldo Radicchio is a Treviso radicchio, a type distinguished by their upright, torpedo shaped heads and tightly packed leaves. In Italy it is known as Rossa de Treviso. Its leaves are slender, spoon-shaped and prized for their dark maroon hue and succulent, white stems. Baldo wins us over for its reliable production of large, dense heads in late October-November, which is perfect for our fall CSA shares. Use Treviso like other radicchio: chopped into salads, served whole-leaved as an appetizer with cheese and honey or cooked into stews, pasta or risotto. However, it is most prized when grilled and drizzled with olive oil. Bred by Blumen in Italy and named after the small town Baldo in the province of Treviso.
Days to Maturity: 95
Latin name: Chicorium intybus
Life cycle for seed saving: Biennial
Plant Baldo Radicchio in July. Optimal soil temp for germination is 70-85°. Planting depth: 1/8”. For full heads – start indoors 4 weeks before desired transplant then plant at 12-18” spacing or direct seed every inch and thin to same spacing.
All of our seed is Non-GMO and Certified Organic by Washington State Department of Agriculture. We grow the majority of our varieties here at Deep Harvest Farm on Whidbey Island while we purchase the rest from other small, organic Northwest seed growers. Finally, all of our offerings are open-pollinated (OP) so that you too can save and share seed from these plants!