Chioggia 506 is a Swiss heirloom radicchio that earned its reputation through generations of market gardeners across the globe. These maroon heads develop uniform, dense, globe-shaped hearts with striking wine-red leaves veined in snow-white, reaching harvest in 100 days. Hardy in zones 3 through 10, it thrives in cool-season gardens and delivers a complex balance of sweet, savory, and bitter flavors that deepens its appeal for both fresh salads and cooked preparations.
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3-10
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Moderate
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This radicchio comes directly from Sativa Rheinau in Switzerland, where it was selected for reliability and consistency in the field. Baker Creek's trial farm in Missouri named it the best-performing radicchio they've ever grown, which speaks volumes given the variety's reputation within the global market gardening community. The dense, globe-shaped heads with their vivid maroon coloring and crisp white veining are as beautiful on the plate as they are in the garden, while the flavor profile balances sweetness with savory depth and a refined bitterness.
Chioggia 506 works beautifully in raw salads where its white-veined leaves and firm texture create visual drama alongside its complex flavor. It also excels when grilled, roasted, or braised, where the bitterness mellows and sweetness emerges. The compact, dense heads make it practical for both home cooks and market vendors.
No timeline data available yet for this variety.
Start seeds indoors 4 to 6 weeks before your transplant date, maintaining soil temperatures between 55 and 75 degrees Fahrenheit for reliable germination.
Transplant seedlings outdoors once they develop two true leaves and soil temperatures reach 50 degrees Fahrenheit. Space plants 6 inches apart in rows 18 inches wide. Chioggia 506 is frost hardy and handles spring and fall transplanting well.
Direct sowing is possible but less common for radicchio; transplants provide better control over spacing and establishment.
Harvest when heads feel firm to the touch and have developed their characteristic dense, globe shape, typically around 100 days from transplanting. Cut heads at the base with a sharp knife just above soil level. Early morning harvests catch the crispest leaves. In cool climates, you can leave mature heads in the ground and harvest as needed, as frost actually enhances sweetness.
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“Chioggia 506 originates from Sativa Rheinau, a Swiss seed company with deep roots in heirloom preservation. This cultivar represents decades of selection work within the Palla Rossa radicchio type, refined specifically for the demands of professional market growers. Its reputation among global market gardeners testifies to its exceptional field performance and consistency, qualities that made it worth preserving and sharing across continents.”