Palla Rosa Radicchio is a visually stunning and flavorful variety featuring acompact, round-shaped head of vibrant, deep red leaves with white veining. The crisp texture and mildly bitter, slightly sweet flavor make it a perfect addition to salads, grilled dishes, or even roasted for a deeper, smoky taste. Palla Rosa is known for its ability to thrive in cooler weather, making it a great choice for spring and fall gardening, and it’s ready to harvest in just 60 to 75 days. Whether you’re growing it for culinary purposes or as a decorative touch, this radicchio variety adds color and elegance to any garden. The plants are also relatively low-maintenance, requiring only basic care, and are highly adaptable to various garden settings, from raised beds to container gardens.

Also Known As: Italian Red Leaf, Italian Chicory, Red Chicory, Treviso, Castelfranco, Rosso Di Treviso, Radicchio Di Chioggia, Chicory, Red Endive, Rossa, Burgundy Lettuce.

Plant Name:	Radicchio, Palla Rosa
Latin Name:	Cichorium intybus var. foliosum
Days to Germinate:	7-14
Days to Harvest:	85
Plant Height:	8 - 12 Inches
Spread:	12 - 18 Inches
Growth Habit:	Rosette
USDA Zones:	4-10
Lifespan:	Perennial
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2026

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 18 inches apart. This formation of ridges will help with drainage.

Planting:

Planting radicchio in cooler weather helps prevent bolting, which can occur in hot temperatures (radichio grows best in 50F-75F temperatures).

Starting Indoors: For an earlier harvest, you may optionally start planting indoors in containers 2-4 weeks before the last expected frost date in Spring. Harden off then transplant seedlings outdoors in a sunny location when the soil temperature is above 55F. To transplant seedlings, prepare a transplant hole outdoors in a sunny location. Remove the plants carefully from the pots or flats and set them in the holes, burying roots in the ground. Pack the soil loosely around the plant and leave a slightly sunken area around each plant to hold water. Water the plants after transplanting.

Directly Sowing: If directly sowing outdoors, plant in spring when the soil warms to at least 50F. For fall crops, direct sow seeds outdoors 8-10 weeks before the first frost. To plant, make holes 1/4 inch deep and spaced 8 inches apart down the rows of raised beds. Plant 2-3 seeds per hole. If choosing to thin to the strongest plant, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting.

Planting Depth:	1/4 inch
Within-Row Spacing:	8 inches
Between-Row Spacing:	18-24 inches

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2 times a week. Sandy soils may need to be watered more often than heavy clay soils.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots.

Fertilizing: Once seedlings are established, 3-4 weeks after planting, you may optionally apply 2 tablespoons of a complete fertilizer around each hole, or 1-2 pounds per 100 square feet, without letting the fertilizer touch the plants. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Palla Rossa Radicchio is ready for harvest when the heads are firm and tightly packed, about 70 to 80 days after planting. The outer leaves will be dark red, while the inner leaves should be crisp and white. Harvest should be done when the heads have reached a good size, around 6 to 8 inches in diameter, and before they begin to bolt or flower, which can affect the flavor. To harvest, use a sharp knife to cut the entire head of radicchio at the base, just above the roots.

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