Radicchio, or red-leafed Italian chicory, is most often used as a salad green.

The two most widely available varieties in the United States are Verona and Treviso. Radicchio di Verona has burgundy-red leaves with white ribs and grows in a small, loose head. Radicchio di Treviso has narrow and pointed leaves and forms tighter, more tapered heads with ribs ranging from white to dark red.

Radicchio is an excellent source of copper, a good source of folate, potassium and vitamin C, and also provides inflammation-fighting anthocyanins.

Selecting and Storing Radicchio

Look for radicchio heads that have crisp, full-colored leaves with no sign of browning. Store in a plastic bag in the refrigerator for up to a week.

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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