Already the name suggests where the radicchio originally comes from. Its second name, red chicory, reveals the relationship to its more delicate fellow. In Germany, it has not been known for too long, but is gaining more and more importance.
This is what you should know about radicchio
Radicchio consists of 95 percent water. Of high importance for nutrition are the vitamins it contains, such as B1, B2 and vitamin C.
As mentioned at the beginning, radicchio has only been used in German kitchens for a few decades. In Italy, the lettuce was already cultivated in the 16th century and imported to other countries at great cost. Since 1985, it has also been planted north of the Alps. Especially in France and Spain, radicchio thrives well outdoors in mild temperatures. However, it can also be grown in greenhouses at cooler temperatures, allowing harvesting almost all year round. Radicchio’s peak season is from June through October. Radicchio, like chicory, is a descendant of chicory and is from the composite family. There are two main forms of the vegetable. In one, a firm head is formed, while in the other, loose leaves determine the shape of the lettuce head. There are quite a few different sub-varieties of radicchio, which have differences in maturity, speed of growth as well as appearance. Most of them are named after the Italian cities or regions near which they were originally grown. For example, Radicchio Rosso the Chioggia forms a fist-sized round shape with round dark red leaves and white ribs. Radicchio Bianco di Lusia, on the other hand, has more light green leaves. Depending on the time of harvest, the head of radicchio is harvested in summer weighing about 200 grams. In autumn, the heads weigh a little more. The taste is similar to that of chicory slightly bitter. This is caused by the contained bitter substance lactucopicrin. The reddish color of the lettuce is determined by the amount of anthocyanins (water-soluble plant pigments). The bitter substances are increasingly reduced over the years through breeding, because many people do not like them. However, they have many beneficial properties.
Importance for health
The greatest importance for human health is the contained bitter substance intybin, which has the current name lactucopicrin. It protects the plant from fungi and bacteria and repels pests. In the human organism it has a positive effect on digestion and stomach and intestinal flora. Lactucopicrin is helpful in the formation of bile juices. Therefore, lettuce varieties such as radicchio and chicory have been considered for many years as a home remedy for a stressed stomach or intestines. In addition, bitter substances are said to have analgesic and blood sugar-lowering properties. Eating radicchio also lowers cholesterol levels. The salad has very few calories and contains almost no fat. However, it contains a lot of vitamins that strengthen the body’s defenses and immune system. The rich fiber and minerals have a stimulating effect on the metabolism.
Ingredients and nutritional values
| Nutritional information | Amount per 100 gram |
| Calories 23 | Fat content 0.3 g |
| Cholesterol 0 mg | Sodium 22 mg |
| Potassium 302 mg | Carbohydrates 4.5 g |
| Protein 1,4 g | Dietary fiber 0.9 g |
Radicchio consists of 95 percent water. Of high importance for the nutrition are the contained vitamins such as B1, B2 and vitamin C. On 100 grams of healthy radicchio come 28 mg vitamin C and that with only 23 calories. Other ingredients are potassium, calcium, phosphorus, magnesium and iron. Potassium and magnesium are important for the transmission of stimuli along a nerve cord. Phosphorus and calcium ensure the strength of bones and teeth and play a major role in building cell walls. Iron has to do primarily with the processes in which oxygen plays a role. (For example, in energy production in the cell and in cellular respiration).
Intolerances and allergies
Food intolerances were known as early as the first century AD. In most cases, the causes of allergies lie in hereditary predisposition. Radicchio belongs botanically to the daisy family. People can be allergic to this genus.In most cases, cross-allergies with birch pollen or mugwort occur. Symptoms such as itchy skin rashes to allergic reactions in the mouth or gastrointestinal tract can occur. Exhaustion, cardiovascular disorders and headaches are also observed. Unfortunately, the only way to help here is to consistently abstain from the food. Alternative healing methods such as hyposensitization treatments have so far brought little success.
Shopping and kitchen tips
Those who do not grow radicchio themselves should keep a few things in mind when buying and storing it. The outer leaves of the lettuce are usually removed when harvesting in the field, so that only the firm head comes into the trade. Here, the buyer makes sure that the leaves are spotless, have no brown spots and look fresh. Packaged produce is not as good as fresh produce that has been delivered without long transportation. The leaves of radicchio are rather delicate. However, the compact head ensures that it is well preserved and can be stored a little longer in the refrigerator. Loosely wrapped in paper, it will keep for 7 days in any case. Again, the longer radicchio is stored, the more the beneficial ingredients are lost. When preparing it, first separate the individual leaves from the stalk, remove wilted leaves and, preferably, soak them in lukewarm water for a few minutes. This has the effect of softening the bitter taste of the radicchio somewhat. If you don’t like the bitterness, cut out the stalk (firm inner rib). However, most of the healthy bitter substances are also contained there. Then the leaves are dried and chopped. In this process, it is better to tear the leaves. After that, the lettuce should be processed quickly to avoid the leaves oxidizing and turning an unsightly color.
Preparation tips
The use of radicchio is largely determined by the variety. Some varieties are better suited for raw consumption. Others develop their flavor optimally when heated. Radicchio is prepared raw as a salad, usually in salad mixes combined with other varieties and dressed with a dressing. A good combination is made in combination with fruits (such as oranges). Very good are the round firm leaves as a decoration and as a filling option with other salads. Certain radicchio varieties can also be grilled or braised. It should be noted that radicchio should not be boiled, but only lightly sautéed in olive oil, otherwise it loses its color. The lettuce is also popular as an addition to risotto. In addition, in its country of origin, Italy, the radicchio root is also peeled, chopped and added to sauces, for example.
