Heading Radicchio
Virtus is an F1 hybrid radicchio that brings North American breeding improvements to this traditionally finicky cool-season crop. Producing light green romaine-like heads in just 68 days, this variety represents a significant step forward in uniformity and predictability compared to older radicchio types. Hardy enough to plant as soon as soil can be worked in spring, Virtus thrives in the cool temperatures it prefers (60-65°F) and rewards careful variety selection with reliable heads that home gardeners have historically struggled to achieve.
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Biennial, Perennial
Low
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Virtus stands out as a modern F1 hybrid that addresses the real frustrations gardeners faced with traditional radicchio varieties. The light green romaine-like appearance is visually distinctive, and the 68-day timeline makes it feasible for gardeners in shorter growing seasons. While not perfectly uniform, the catalogs are honest about this, Virtus represents a genuine improvement over older types, making it worth trialing if you've had radicchio challenges before.
As an edible radicchio, Virtus is used fresh in salads where its slightly bitter, crisp character adds complexity to composed greens. The light green heads work well in raw preparations and can also be grilled or roasted to mellow the bitterness and bring out subtle sweetness.
Sow seeds in flats at a density of 4 seeds per inch, or use 3/4-inch plug trays, barely covering seeds with fine vermiculite. Maintain soil temperature below 75°F (24°C) during germination—shade flats on warm, sunny days if needed to keep the surface cool. Start seeds 3-4 weeks before your planned transplant date.
Transplant seedlings outdoors after they've been hardened off by reducing water and temperature for 2-3 days before moving them outside. Properly hardened transplants are remarkably cold-tolerant and can survive frost. Plant as early as soil can be worked in spring.
Harvest Virtus at 68 days from transplanting when heads have formed and reached desired size. As a radicchio, heads are ready when they feel firm and have developed their characteristic light green coloring. Cut heads at the base with a sharp knife.
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