Red Catalogna Chicory (Cichorium intybus var. catalogna rubra), also known as Catalogna Rossa, is a strikingly beautiful variety of chicory with vibrant red leaves and crisp, mildly bitter stalks. This heirloom vegetable, originating from Italy, is prized for its visual appeal, unique flavor, and versatility in the kitchen. Its vibrant color and refreshing taste make it a favorite in gourmet salads, sautés, and Italian dishes.
Red Catalogna Chicory hails from Italy, where it has been cultivated for centuries as part of the rich tradition of Italian leafy greens. Known for its adaptability to different growing conditions and its role in traditional Mediterranean cuisine, this chicory variety has become a popular choice for home gardeners and chefs seeking to add a touch of elegance and flavor to their meals.
Red Catalogna Chicory forms a rosette of elongated, deep red leaves with prominent white ribs. The plant reaches a height of 30-50 cm (12-20 inches) and displays a dramatic contrast between the crimson foliage and its crisp, pale veins. The leaves have a mildly bitter flavor, typical of chicories, while the stalks are tender and refreshing.
This chicory thrives in cool seasons, with its colors intensifying as temperatures drop. It is not only a culinary delight but also an ornamental addition to any garden, thanks to its striking appearance.
Sowing: Sow seeds directly outdoors in late summer to early autumn for a fall or winter harvest. Plant seeds 0.5–1 cm (1/4–1/2 inch) deep, spacing them 20–30 cm (8–12 inches) apart in rows 30–40 cm (12–16 inches) apart. Thin seedlings as needed to prevent overcrowding.
Soil: Prefers rich, well-draining soil with a slightly acidic to neutral pH (6.0–7.0). Add compost or organic matter to improve fertility and encourage healthy growth.
Watering: Water regularly to keep the soil evenly moist but not soggy. Consistent moisture prevents leaves from becoming too bitter and promotes tender growth.
Care: Plant in full sun to partial shade. Fertilize lightly every 3–4 weeks with a balanced fertilizer to support vigorous growth. Mulch around the base to retain soil moisture and suppress weeds.
Harvesting: Leaves can be harvested as baby greens when they are 10–15 cm (4–6 inches) tall, or allowed to mature for larger, more robust leaves. Harvest by cutting leaves at the base or by removing outer leaves as needed. Typically ready for harvest 60–80 days after sowing.
Note: Red Catalogna Chicory is a cool-weather crop that performs best in the fall and winter. It is excellent in salads, grilled, or sautéed, and its slight bitterness adds depth to a variety of dishes. Regular harvesting encourages continuous growth and prevents bolting.
Red Catalogna Chicory is highly versatile in the kitchen, lending its vibrant color and slightly bitter flavor to a variety of dishes. Its crisp texture and distinctive taste pair well with robust ingredients, creating a balance of flavors.
It is often enjoyed raw in salads, where the red leaves provide a pop of color and a refreshing bite. Combined with sweet or tangy dressings, fruits like orange segments, and nuts, it becomes a visually stunning and flavorful dish. Cooked, it can be sautéed with garlic and olive oil, used in risottos, or added to soups for a hearty, slightly bitter depth.
The leaves can also be braised or grilled, enhancing their natural sweetness and reducing their bitterness. In traditional Italian cuisine, it is often served as a side dish, dressed simply with olive oil, salt, and lemon.
Red Catalogna Chicory is packed with essential nutrients, making it a valuable addition to a healthy diet. It is rich in vitamins A, C, and K, as well as folate and dietary fiber, which support digestion and overall health. The antioxidants, including anthocyanins responsible for its red color, help combat inflammation and oxidative stress. Its natural bitterness is believed to stimulate digestion and support liver health.
