Radicchio (Cichorium intybus var. foliosum)

OriginThe red chicory from Veneto

The name comes from Latin. radix, root - chicory, too, was long cultivated primarily for its root.

All radicchio varieties originate from chicory (Cichorium intybus) which grows along our roadsides with its sky-blue flowers. Root chicory, chicory and leaf chicories such as radicchio were bred from it.

The home of red radicchio is Veneto. The round Chioggia Today, the most common type of radicchio in German stores is the elongated variety. Treviso It is considered a premium variety. For the Treviso Tardivo variety, the plants are harvested after the first frosts and placed with their roots in basins of flowing spring water. In the dark, they sprout new, pale leaves with bright white veins and wine-red tips. A Belgian landscape architect is said to have brought this technique to Treviso in the 19th century. Treviso and Castelfranco are now protected geographical indications (PGI).

To useWhat Radicchio does for you

According to the USDA, 100g of radicchio contains only 23 kcal, but provides around 255 µg of vitamin D. Vitamin K - several times the daily requirement -, plus about 60 µg folate, 300 mg potassium, a good 2 mg vitamin E and some vitamin C. It contains relatively little fiber at just under 1 g.

His characteristics are Bitter substances: Sesquiterpene lactones such as lactucin and Lactucopicrin (also called intybin in older literature). Bitter tastes reflexively stimulate the flow of saliva, gastric juices, and bile; therefore, herbal medicine has long used bitter plants for loss of appetite and bloating. Commission E has given a positive assessment to the related chicory for this application. There are no clinical studies on radicchio as a vegetable – however, as a bitter starter to a meal, it fits perfectly into this tradition.

The red color comes from Anthocyanins, primarily cyanidin glycosides, along with chlorogenic acid and chicory acid. And the inulin? That's mainly concentrated in the chicory root; the leaves contain very little. Radicchio is therefore not a noteworthy source of inulin. Inulin-Source.

IngredientsThis is what's in radicchio

Radicchio contains bitter substances from the group of sesquiterpene lactones (lactucin, 8-deoxylactucin, lactucopicrin), anthocyanins such as cyanidin-3-O-(6-malonyl)-glucoside, phenolic acids such as chlorogenic acid and chicory acid, flavonoids such as quercetin and kaempferol glycosides, a small amount of inulin, as well as vitamin K, folate, vitamin E, vitamin C, potassium and carotenoids such as lutein.

The bitter compounds are mainly found in the leaf ribs and the stem. The anthocyanins become brighter when exposed to acid and more brownish when heated.

Enhanced combinationsWhat makes radicchio stronger

Bitterness needs a counterpart: sweetness, fat and salt round out radicchio.

What contradicts itselfIt's best to avoid these combinations.

In the kitchenWhere he belongs

• Radicchio risottoWith red wine and Parmesan cheese.
• Grilled TrevisoQuartered lengthwise with olive oil.
• Braised RadicchioWith balsamic vinegar and honey.
• Winter saladWith pear and walnuts.
• pastaWith radicchio, bacon or pine nuts.
• Orange saladWith radicchio and fennel.
• Oven-roasted vegetablesWith pumpkin and red onions.
• Pizza biancaTopped after baking.
• Mixed saladA few red leaves are enough.
• Radicchio boatsLeaves filled with cream cheese.

As a home remedyBitter appetizer salad before heavy meals

Ayurveda & TCMWhat the old systems say

Warning noticesWhen you should be careful

This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.

Related to the topicRead on and cook along!

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