as good as a traditional variety which has matured through several frosts or freezes (e.g., Alouette). Radicchio matures in approximately three months. However, it can be made to stand through a British or West European winter, and the head will regenerate if cut off carefully above ground level, so long as the plant is protected against severe frost. A light-excluding cover (e.g., an inverted pot) may be used during the latter phases of growth to produce leaves with a more pronounced colour contrast, simultaneously protecting against frost and cold winds. Traditionally in the United Kingdom, the first cutting of chicory heads was thrown away, and the tender, forced, second head was for the table. However, improved varieties of radicchio (e.g., Rosso di Verona) and generally milder winters allow the West European cultivator to harvest two or more crops from a single planting. References Notes Sources https://web.archive.org/web/20060427003758/http://www.innvista.com/health/foods/vegetables/chicory.htm http://www.theworldwidegourmet.com/vegetables/salads/raddichio.htm https://www.cuisinenet.com/seasons/seasonal-vegetables-late-spring/ External links History of Radicchio with recipes Cichorieae Leaf vegetables Perennial vegetables Italian cuisine