Giorgione Radicchio is an early, pear-shaped Italian variety that matures in just 50 days, making it one of the faster radicchio options for home gardeners. Hardy across zones 3 through 10, this open-pollinated cultivar thrives in cool weather and produces compact heads that deliver the classic bitter-sweet complexity radicchio lovers seek. Its compact growth habit and 6-inch spacing make it efficient for small gardens, while its frost hardiness means you can plant it early in spring and extend harvests well into fall.
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3-10
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Moderate
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Early maturity sets Giorgione apart in a crop that often demands patience. The pear-shaped heads emerge quickly from compact plants, ideal for succession planting to ensure consistent harvests throughout the season. Its frost hardiness and preference for cool temperatures (60-65°F) mean spring and fall gardens are where this variety truly excels, rewarding careful variety selection with reliable, flavorful heads.
Giorgione radicchio is primarily used as a salad green, where its characteristic bitter flavor adds complexity and depth to mixed greens. The pear-shaped heads work well for grilling whole or halved, a cooking method that mellows the bitterness and brings out the vegetable's natural sweetness. It can also be braised, sautéed, or roasted as a side dish.
No timeline data available yet for this variety.
Sow seeds indoors in flats or 3/4-inch plug trays 3-4 weeks before transplanting outdoors. Sow 4 seeds per inch, barely covering seeds with fine vermiculite. Keep soil temperature below 75°F during germination, shading flats on sunny, warm days if necessary. About 2 weeks after germination, transplant seedlings 1-2 inches apart into flats, pots, or cell-type containers. Harden off seedlings by reducing water and temperature for 2-3 days before moving them outdoors.
Transplant hardened seedlings outdoors when soil can be worked. Space plants 6 inches apart with 18 inches between rows. Properly hardened transplants can tolerate cool outdoor conditions.
Harvest Giorgione radicchio at 50 days from transplanting when heads reach full size. Cut heads at soil level using a sharp knife. The pear-shaped heads should feel firm when gently squeezed. Radicchio can be harvested in the morning when plants are fully hydrated for best flavor and crispness.
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