Grumolo Rosso chicory (Cichorium intybus): This is a prized variety of leaf chicory, renowned for its extraordinary cold-hardiness and its distinctive "rosette" or "grumolo" shape, reminiscent of a small, open flower. The leaves, a deep ruby red with light veins, are firm, crisp, and have a pleasantly bitter flavor. Grumolo Rosso is perfect eaten raw in salads, dressed with balsamic vinegar to balance the bitterness. Whole rosettes are also excellent as a garnish.
To eat the leaves, harvest them about 50 days after transplanting, while the "grumolo" (head) requires another month and a half. Perfect for pots, thanks to its small size and beautiful color that will brighten up your balconies.
