Radicchio is a leafy chicory with a striking appearance — tight, round or elongated heads of deep burgundy leaves with bright white veins. Its flavour is distinctly bitter, with a peppery edge that mellows considerably when cooked.
Raw, radicchio adds colour and a sharp bite to salads, pairing well with sweet elements like pear, balsamic vinegar, or honey-based dressings. It’s also excellent grilled, roasted, or charred — heat caramelises its natural sugars and softens the bitterness into something rich and complex. Halved heads brushed with olive oil and grilled are a classic side dish.
Several varieties exist, with the round Chioggia type and the elongated Treviso type being the most common. Radicchio is grown in Australia and is widely available in supermarkets and greengrocers, particularly through the cooler months.
How it's made
Nutrition (per 100g)
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
bitter salad leaf
- Radicchio Risotto
- Grilled Radicchio
- Italian Bitter Leaf Salad
Keeping it
In the fridge: 14–21 days.
Advice from Cubud’s own keeping notes — how to keep it, not a measured number.
Keeping one at home? Track yours in your cubud →
Where this data comes from
USDA
Analytical (Atwater Imputation)
Full credits, licences, and methods: the sources page →
Where to next
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
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