Verona types should head on their own, given enough time in the Fall and winter. But you do not have enough time in MA, specially if the radicchio is uncovered. Use hoop houses and accept smaller, later heads. In MI, we start eating them at Thanksgiving and they peak around Xmas time, but under cover, they will last into February (they need to be picked unfrozen). They are smaller, of course.

The alternative, of course, is moving to Zone 8 or 9. Then you will get large heads. Radicchio, together with fennel, is one of those things that really mature in late fall and early winter, so it needs mild winters and some frost. It can freeze overnight, but if the day is sunny and above freezing, it will keep forming a head. In Italy, its natural range, I saw and ate 8 inches heads. I must say that they were not as good as my 4 inches Xmas heads, however.

Umm, radicchio is normally a bitter "green." To eat it, should mix it with milder greens.

glib, thank you for the advice. Some of it has started to bolt, should I still not cut it down completely? Admittedly, I neglected it when the garden was in full swing, and didn't notice it bolted.

Jean, I did mix it with other greens, and still didn't care for the taste or texture. Just not my thing, I guess. I had the never ending supply of arugula this year. I don't know why, but despite some really hot days, it just never bolted, and came back time and time again. I enjoyed that much more.

Try the side dish at Macaroni Grill that comes with their crusted sole. It's an orrzo with saut�ed raddichio. It's the reason I decided to try growing some this winter. I never thought I would like it until that dish.

Thanks Tracy. I was wondering if you could saute radicchio. I'll have to try it!

Not sure how to advise re: bolting. Usually I have one or two plants out of 200 bolt. This year I have had several salad chicories, forming a living mulch under garlic, bolt, when the garlic was removed. I just remove the plants, but you should try cutting them and see if they head.

I started radicchio, palla rossa ashalim, from seed on 5/30/11 and also was unhappy with the bitter green leaves. I even wondered if I had planted the wrong seeds. Then early October the red heads began to develop and they are good. I have been cutting off the whole plant when harvesting but realized today from reading that they can come back with a 2nd head. With S Cal weather, now hoping to see a 2nd crop.

I thought it was a winter crop in the south. I have seeds I was just getting ready to plant. I thought it was a type of lettuce.

Look at what they do in nature, Zac. Around July here there are lots of blue flowers on spikes, by the roadside. That is the wild relative. I think you can plant it as late as August in GA, but now it is too late. They need to make a lot of those bitter green leaves, to make food for a good red head in Fall and winter.

I was wondering how long I can wait to harvest all my radicchios. Seems I have some time yet, thanks Glib! Yes, sauteed bitter greens is the way to go. Our favorite, which works with raddichio (even some of the outer green leaves) as well as endive is to chop into relatively small pieces then sautee on fairly high heat in butter with just a sprinkle of sugar added. The heat and extra sugar carmelize and you get this unique bitter-sweet flavor. I saw it on a Jaques Pepin show... it's done when there is a little brown on your pieces, too long and it gets either a little soggy or too burnt, depending on the moisture content of your veg.

Try adding a little sugar to your salad dressing. Experiment to find the right amount. I always do this when making salad from bitter greens like radicchio and endive. It even helps with tomatoes. I make salads with the green radicchio leaves. I'm in SW Washington state, and I can't get the plants to make heads. We had a cool, wet, short growing season this year, so maybe that's why.

Radicchio is normally green? Not really. There are many varieties that are red. I like radicchio but some may find it too bitter, hence the various salad mixes with little bits of radicchio and some with lots of radicchio depending upon a person's tastes. Radicchio becomes sweeter when roasted or grilled.