then cut, washed, and packaged. There are strict regulations on the length and appearance of the root left on the head. Radicchio tardivo is crunchy and bitter and is usually eaten cooked. The di Castelfranco both resemble flowers, and Castelfranco is very different in appearance to the other radicchio types with creamy, light green leaves and deep red speckles. It has a sweeter flavor than the other varieties and is thought to have first been cultivated in the 800s, originating from crossing original radicchio plants with escarole. The IGP area covers 25 towns in the boroughs of Treviare, only available in the winter months, as well as 'Gorizia' (also known as "Rosa di Gorizia"), 'Trieste' (Cicoria zuccherina or Biondissim). Radicchio farmers of the Veneto have sought to have Protected Geographical Status applied to the names of some radicchio varieties, including 'Tardivo.' Culinary uses In Italian cuisine, it is usually eaten grilled with olive oil or mixed into dishes such as risotto. It can also be served with pasta or be used in strudel, as a poultry stuffing, or as an ingredient for a tapenade. As with all chicories, its roots, after roasting and grinding, can be used as a coffee substitute or coffee additive. Toxicity According to folklore, long-term use of chicory as a coffee substitute may damage human retinal tissue, dimming vision over time and other long-term effects. Modern scientific literature contains little evidence to support or refute this claim. Root chicory contains volatile oils similar to those found in plants in the related genus Tanacetum, which includes tansy, and is likewise effective in eliminating intestinal worms. All parts of the plant contain these volatile oils, with most of the toxic components concentrated in the plant's root. Studies indicate that ingestion of chicory by farm animals results in a reduction of worm burdens, which has prompted its widespread use as a forage supplement. Cultivation Radicchio is easy to grow but performs best in spring (USDA Zone 8 and above) and autumn gardens. It prefers more frequent but not deep watering, though the amount of water varies based on soil type. Infrequent watering will lead to a more bitter-tasting leaf. However, for autumn crops, the flavor is changed predominantly by the onset of cold weather (the colder, the mellower), which also initiates the heading and reddening process in traditional varieties. There are newer, self-heading varieties whose taste is not yet