Radicchio Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Cichorium intybus
Use in fresh salads or grill lightly and serve with vinaigrette.
Also known as Chicoree Rouge and Italian Chicory, good-quality Radicchio will have deep-red to purple leaves with bright-white veins. The edges of the leaves will be fairly thick and crisp.
Avoid product that looks wilted or has leaves that are brown on the edges.
Always store lettuce, cabbage, etc in the refrigerator.
To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.
In general, vegetables will not ripen further after harvest.
Raddichio is low in Saturated Fat, and very low in Cholesterol. It's also a good source of Dietary Fiber, Vitamin B6, Pantothenic Acid, Iron, Magnesium, Phosphorus and Zinc, and a great source of Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Folate,
Amount per serving
Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige
Good-quality buttercup squash will be firm, heavy for its size and have an even cream color.
Avoid product that has soft spots, dull and wrinkled (...)
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