Editing Radicchio (section)

== Cultivation ==
Radicchio is easy to grow but performs best in spring ([[USDA]] Zone 8 and above) and autumn gardens. It prefers more frequent but not deep watering, though the amount of water varies based on soil type. Infrequent watering will lead to a more bitter-tasting leaf. However, for autumn crops, the flavor is changed predominantly by the onset of cold weather (the colder, the mellower), which also initiates the heading and reddening process in traditional varieties. There are newer, self-heading varieties whose taste is not yet as good as a traditional variety which has matured through several frosts or freezes (e.g., Alouette). Radicchio matures in approximately three months. However, it can be made to stand through a [[Great Britain|British]] or [[West Europe]]an winter, and the head will regenerate if cut off carefully above ground level, so long as the plant is protected against severe frost. A light-excluding cover (e.g., an inverted pot) may be used during the latter phases of growth to produce leaves with a more pronounced colour contrast, simultaneously protecting against frost and cold winds. Traditionally in the United Kingdom, the first cutting of chicory heads was thrown away, and the tender, forced, second head was for the table. However, improved varieties of radicchio (e.g., Rosso di Verona) and generally milder winters allow the West European cultivator to harvest two or more crops from a single planting.