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
Bok choy is actually an Oriental cabbage and a relative of broccoli, cabbage and cauliflower.
Bok choy stalks are crisp like celery but are not (...)
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013