Palla Rossa Mavrik is a frost-hardy radicchio that brings deep burgundy color and crisp texture to fall and winter gardens. This Italian heirloom cultivar matures in 80 to 95 days, making it a reliable choice for gardeners timing harvests around the first frost. Its compact, spherical heads form reliably in cool weather, thriving in full sun and well-draining soil with a pH between 6.0 and 7.5. Start seeds indoors 8 to 10 weeks before your first fall frost for the best results.
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Palla Rossa Mavrik produces tightly formed, deep red heads with white veining that become more pronounced and bitter-sweet after frost exposure. The variety's frost-hardiness means you can leave mature plants in the garden longer than spring-sown radicchio, extending your harvest window well into the cold months. At 18 inches of spacing, it's efficient enough for small plots while producing substantial, harvestable heads.
This radicchio is prized in the kitchen for its bitter complexity that deepens after exposure to cold. The crisp, white-veined leaves work beautifully in salads where the color and slight bitterness become a focal point, or roasted whole until the outer leaves caramelize and the interior becomes tender. Its dense heads also hold up well to grilling and braising, making it a versatile ingredient for both raw and cooked preparations.
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Start seeds indoors 8 to 10 weeks before your average first fall frost date. Sow seeds at a depth of 1/4 inch in seed starting mix kept at 60 to 75 degrees Fahrenheit. After 4 weeks, transplant seedlings outdoors when they are sturdy enough to handle.
Transplant seedlings outdoors 8 to 10 weeks before your average first fall frost date. Space plants 18 inches apart, with 18 inches between rows. Plant at the same depth they were growing in their containers, and water gently after transplanting to settle the soil.
You can sow seeds directly outside 8 to 10 weeks before your average first fall frost date, though starting indoors is recommended for more reliable germination and stronger transplants.
Harvest Palla Rossa Mavrik when heads feel firm and compact, typically 80 to 95 days after planting. You can cut individual heads at the base with a sharp knife once they reach usable size, or wait for them to mature fully. The variety becomes sweeter and more complex after exposure to frost, so leaving mature plants in the garden through light freezes will improve flavor. Cut heads in the early morning when they are most crisp.
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