{"id":10206,"date":"2026-09-22T12:42:46","date_gmt":"2026-09-22T12:42:46","guid":{"rendered":"https:\/\/edenshealth.de\/wiki-archiv\/radicchio-cichorium-intybus-rubifolium\/"},"modified":"2026-09-22T12:42:46","modified_gmt":"2026-09-22T12:42:46","slug":"radicchio-cichorium-intybus-rubifolium","status":"publish","type":"page","link":"https:\/\/edenshealth.de\/en\/wiki-archiv\/radicchio-cichorium-intybus-rubifolium\/","title":{"rendered":"Radicchio (Cichorium intybus var. foliosum)"},"content":{"rendered":"<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Radicchio (Cichorium intybus var. foliosum)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Cichorium intybus var. foliosum<small>Asteraceae (daisy family), a cultivated form of chicory<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The leaves<small>raw, grilled, braised<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Herbaceous-bitter, slightly sweet<small>When cooked, it becomes milder and nuttier.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Veneto, Northern Italy<small>Treviso, Chioggia, Castelfranco<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Bitter substances and anthocyanins<small>Lactucopicrin and red color<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">Autumn and winter<small>Treviso Tardivo from November<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>Radicchio is the red, bitter salad chicory from Veneto \u2013 a cultivated variety of the native common chicory. Its bitter compounds, such as lactucopicrin, traditionally stimulate appetite and digestion, while its dark red color comes from anthocyanins. Grilled or braised, it becomes mild and nutty. It is a good source of vitamin K. It won&#039;t work miracles, but it does bring bitterness back to the table.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The red chicory from Veneto<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271200%27%20height%3D%27800%27%20viewBox%3D%270%200%201200%20800%27%3E%3Crect%20width%3D%271200%27%20height%3D%27800%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/radicchio-cichorium-intybus-rubifolium.jpg\" alt=\"Halbierter und ganzer Radicchio in Nahaufnahme\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">The name comes from Latin. <em>radix<\/em>, root - chicory, too, was long cultivated primarily for its root.<\/p>\n<p class=\"ea-drop\">All radicchio varieties originate from chicory (<em>Cichorium intybus<\/em>) which grows along our roadsides with its sky-blue flowers. Root chicory, chicory and leaf chicories such as radicchio were bred from it.<\/p>\n<p>The home of red radicchio is Veneto. The round <strong>Chioggia<\/strong> Today, the most common type of radicchio in German stores is the elongated variety. <strong>Treviso<\/strong> 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).<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What Radicchio does for you<\/h2>\n<p class=\"ea-drop\">According to the USDA, 100g of radicchio contains only 23 kcal, but provides around 255 \u00b5g of vitamin D. <strong>Vitamin K<\/strong> - several times the daily requirement -, plus about 60 \u00b5g folate, 300 mg potassium, a good 2 mg vitamin E and some vitamin C. It contains relatively little fiber at just under 1 g.<\/p>\n<p>His characteristics are <strong>Bitter substances<\/strong>: Sesquiterpene lactones such as lactucin and <strong>Lactucopicrin<\/strong> (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 \u2013 however, as a bitter starter to a meal, it fits perfectly into this tradition.<\/p>\n<p>The red color comes from <strong>Anthocyanins<\/strong>, primarily cyanidin glycosides, along with chlorogenic acid and chicory acid. And the inulin? That&#039;s mainly concentrated in the chicory root; the leaves contain very little. Radicchio is therefore not a noteworthy source of inulin. <strong>Inulin<\/strong>-Source.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approx. 255 \u00b5g<\/b><span>Vitamin K per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 60 \u00b5g<\/b><span>Folate per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 300 mg<\/b><span>Potassium per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>23 kcal<\/b><span>per 100 g<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in radicchio<\/h2>\n<p>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.<\/p>\n<p>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.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes radicchio stronger<\/h2>\n<p>Bitterness needs a counterpart: sweetness, fat and salt round out radicchio.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">sweetness<\/span><\/p>\n<div class=\"mit\">with <i>pear, orange or honey<\/i><\/div>\n<p>It balances the bitterness.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Fat<\/span><\/p>\n<div class=\"mit\">with <i>Olive oil &amp; walnuts<\/i><\/div>\n<p>For vitamins K and E.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Cheese<\/span><\/p>\n<div class=\"mit\">with <i>Parmesan or Gorgonzola<\/i><\/div>\n<p>Salt and umami against bitterness.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">acid<\/span><\/p>\n<div class=\"mit\">with <i>Balsamic vinegar<\/i><\/div>\n<p>Makes the color bright.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">lettuce<\/span><\/p>\n<div class=\"mit\">with <i>iceberg or head lettuce<\/i><\/div>\n<p>Mild meets tart.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Grain<\/span><\/p>\n<div class=\"mit\">in the <i>Risotto<\/i><\/div>\n<p>A classic from Treviso.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Crowd<\/span><\/p>\n<div class=\"mit\">not <i>pure in large quantities<\/i><\/div>\n<p>Too bitter for beginners.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Cooking time<\/span><\/p>\n<div class=\"mit\">not <i>overcooking<\/i><\/div>\n<p>It becomes muddy and grey.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Water<\/span><\/p>\n<div class=\"mit\">not <i>soak for hours<\/i><\/div>\n<p>It costs vitamins - 10 minutes is enough.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Blood thinners<\/span><\/p>\n<div class=\"mit\">not <i>irregularly in large quantities<\/i><\/div>\n<p>Lots of vitamin K.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">stomach<\/span><\/p>\n<div class=\"mit\">not at <i>acute gastritis<\/i><\/div>\n<p>Bitter substances stimulate gastric juice production.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">storage<\/span><\/p>\n<div class=\"mit\">not <i>unrefrigerated<\/i><\/div>\n<p>Keeps the vegetable drawer fresh for a week.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where he belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Radicchio risotto<\/span><span class=\"w\">With red wine and Parmesan cheese.<\/span><\/li>\n<li><span class=\"g\">Grilled Treviso<\/span><span class=\"w\">Quartered lengthwise with olive oil.<\/span><\/li>\n<li><span class=\"g\">Braised Radicchio<\/span><span class=\"w\">With balsamic vinegar and honey.<\/span><\/li>\n<li><span class=\"g\">Winter salad<\/span><span class=\"w\">With pear and walnuts.<\/span><\/li>\n<li><span class=\"g\">pasta<\/span><span class=\"w\">With radicchio, bacon or pine nuts.<\/span><\/li>\n<li><span class=\"g\">Orange salad<\/span><span class=\"w\">With radicchio and fennel.<\/span><\/li>\n<li><span class=\"g\">Oven-roasted vegetables<\/span><span class=\"w\">With pumpkin and red onions.<\/span><\/li>\n<li><span class=\"g\">Pizza bianca<\/span><span class=\"w\">Topped after baking.<\/span><\/li>\n<li><span class=\"g\">Mixed salad<\/span><span class=\"w\">A few red leaves are enough.<\/span><\/li>\n<li><span class=\"g\">Radicchio boats<\/span><span class=\"w\">Leaves filled with cream cheese.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Cut the radicchio for the salad into thin strips and soak it in lukewarm water for 10 minutes \u2013 this reduces some of the bitterness. To grill, quarter the head lengthwise, keeping the core intact, brush with oil, and grill for 2 to 3 minutes per side.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Bitter appetizer salad before heavy meals<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Radicchio appetizer<\/h3>\n<ol>\n<li>Wash, dry, and finely slice some radicchio leaves.<\/li>\n<li>Cut half a pear or orange into pieces and add it.<\/li>\n<li>Dress with 1 tablespoon of olive oil, a splash of balsamic vinegar and a pinch of salt.<\/li>\n<li>Chew slowly and thoroughly, eat as a small portion before the main course.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>According to the old principle of bitter remedies: a bitter taste before meals is supposed to stimulate appetite and digestive juices and prevent bloating after fatty meals. This use is based on tradition and the positive assessment of chicory by Commission E, not on studies with radicchio.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>A small bowl before the main course. It&#039;s best to avoid it if you have stomach ulcers or heartburn; if you have gallstones, consult a doctor beforehand.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Radicchio is not described in classical Ayurveda. According to current understanding, it is considered bitter, cooling, and light \u2013 balancing for Pitta and Kapha; for Vata, it is better cooked with a little oil.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In traditional Chinese medicine, chicory is described as bitter and cooling; it is said to clear heat and support the liver and gallbladder. Western TCM nutritional theory classifies radicchio similarly.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Blood clotting:<\/strong> Radicchio is very rich in vitamin K. Those taking coumarin blood thinners such as phenprocoumon should eat it regularly in consistent amounts and discuss any major changes with their doctor.<\/li>\n<li><strong>Bile:<\/strong> Bitter substances stimulate bile flow; in case of gallstones or blockage of the bile ducts, bitter substances should only be used after consulting a doctor.<\/li>\n<li><strong>Stomach:<\/strong> Bitter substances can be irritating in cases of acute gastritis or stomach ulcers.<\/li>\n<li><strong>Allergy:<\/strong> People allergic to plants in the Asteraceae family may react to chicory; contact dermatitis has also been reported when cleaning larger quantities.<\/li>\n<li><strong>Germs:<\/strong> Wash all leafy salads thoroughly before eating them raw.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/wegwarte-cichorium-intybus\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Chicory<\/span><span class=\"d\">The wild ancestral form.<\/span><\/a><a href=\"\/en\/wiki-archiv\/chicoree-cichorium-intybus-foliosum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Chicory<\/span><span class=\"d\">The pale relative.<\/span><\/a><a href=\"\/en\/wiki-archiv\/endivie-cichorium-endivia\/\"><span class=\"art\">Archive<\/span><span class=\"n\">endive<\/span><span class=\"d\">The other bitter chicory.<\/span><\/a><a href=\"\/en\/wiki-archiv\/loewenzahn-taraxacum-officinale-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">dandelion<\/span><span class=\"d\">Another bitter member of the daisy family.<\/span><\/a><a href=\"\/en\/wiki-archiv\/walnuss-juglans-regia\/\"><span class=\"art\">Archive<\/span><span class=\"n\">walnut<\/span><span class=\"d\">The classic partner in salad.<\/span><\/a><a href=\"\/en\/product\/bitterstoff-tropfen\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Bitter drops<\/span><span class=\"d\">A bitter treat for the road.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>USDA FoodData Central: <em>Radicchio, raw<\/em>.<\/li>\n<li>Innocenti M et al. <em>Evaluation of the phenolic content in the aerial parts of different varieties of Cichorium intybus L.<\/em> Journal of Agricultural and Food Chemistry 2005; 53(16): 6497\u20136502.<\/li>\n<li>Street RA, Sidana J, Prinsloo G. <em>Cichorium intybus: traditional uses, phytochemistry, pharmacology, and toxicology.<\/em> Evidence-Based Complementary and Alternative Medicine 2013; 2013: 579319.<\/li>\n<li>Weso\u0142owska A et al. <em>Analgesic and sedative activities of lactucin and some lactucin-like guaianolides in mice.<\/em> Journal of Ethnopharmacology 2006; 107(2): 254\u2013258.<\/li>\n<li>Commission E: Monograph <em>Cichorium intybus<\/em> (Chicory).<\/li>\n<li>Consorzio di Tutela Red Radicchio di Treviso and Variegato di Castelfranco IGP: <em>Il tardivo.<\/em><\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Radicchio (Cichorium intybus var. foliosum) Botanischer Name Cichorium intybus var. foliosumKorbbl\u00fctler (Asteraceae), eine Kulturform der Wegwarte Verwendet wird Die Bl\u00e4tterroh, gegrillt, geschmort Geschmack Herb-bitter, leicht s\u00fc\u00dflichgegart milder und nussig Herkunft Venetien, NorditalienTreviso, Chioggia, Castelfranco Bekannt f\u00fcr Bitterstoffe und AnthocyaneLactucopicrin und rote Farbe Saison Herbst und WinterTreviso Tardivo ab November Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp;<\/p>","protected":false},"author":1,"featured_media":10205,"parent":5278,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-10206","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/10206","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/comments?post=10206"}],"version-history":[{"count":0,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/10206\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/5278"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/media\/10205"}],"wp:attachment":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/media?parent=10206"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}