Radicchio

For radicchio, look for tight heads that feel heavy for size. Should be free of black or mushy spots with no brown or wilting leaves. Red radicchio varieties include commonly seen radicchio di Chioggia (dark red, round, about grapefruit-size) and stunning radicchio di Treviso. Red color becomes more pronounced in cooler weather.

Radicchio stores exceptionally well in refrigerator - keep loosely wrapped in paper towel in produce drawer for at least week or more.

Frequently served raw in salads but also delicious cooked - excellent braised, grilled, steamed, sautéed. Commonly grilled, especially delicious with balsamic vinegar. Like other bitter veggies, pairs well with assertive ingredients like garlic, anchovies, lemon juice, chiles. Brilliant with all kinds of cheese including parmigiano, blue, goat, sheep's milk cheeses. Frequently paired with creamy beans like cannelloni. Avoid cutting with knife (oxidizes quickly, turns ugly brown) - tear leaves with hands.

Fairly perishable, not easily preserved.

Radicchio's Vitamin K levels off the charts (essential for blood and bone health). Decent source of folate, Vitamin C, and copper. Even contains quite a bit of protein.

Nopales and prickly pears so important in Mexico that cactus appears on Mexican flag. Radicchio and chicory festivals held in various cities. U.N. Food and Agriculture Organization holds regular 'CactusNet' symposia. Important foods in Sicily where juiciest called 'bastardoni.' Medieval European courts/monasteries employed 'mustardarius' to oversee mustard growing/making.

Susceptible to same diseases and pests as cabbage family - pesticides for fungi and insects may apply. Small family farms across country getting into Belgian endive growing. Best chicories/endives winter veggies - cold weather makes them much tastier. Do not appear on EWG's Shopper's Guide to Pesticides in Produce. Peak in fall/winter.