Radicchio is a versatile leafy vegetable that can be grown in a cut and come again style. This means that instead of harvesting the whole plant at once, you can simply harvest the outer leaves as needed. By doing so, the radicchio plant will continue to grow and produce new leaves, allowing you to enjoy a continuous harvest.
To practice cut and come again harvesting, start by selecting mature radicchio plants that have well-developed outer leaves. When the leaves reach a size that is suitable for harvest, simply use a sharp knife or pair of scissors to cut them off at the base, leaving the inner leaves and the plant intact.
It’s important to only remove the outer leaves and leave the inner ones to continue growing. This way, the plant can continue to photosynthesize and produce energy for new leaf growth. By harvesting this way, you can enjoy fresh radicchio leaves for an extended period of time.
If you prefer a more substantial harvest, you can also cut the radicchio head above the base. This will encourage the plant to re-sprout and produce new leaves from the base. To help with this process, make sure to provide adequate irrigation to keep the plant well-hydrated. This will stimulate new growth and allow you to continue harvesting radicchio leaves.
Additionally, radicchio can also be “forced” by harvesting whole plants, trimming the roots, and regrowing them in water or peat moss in dark conditions indoors. This method is commonly used to produce forced radicchio during the winter months when outdoor growing conditions are not ideal. By following this process, you can have a fresh supply of radicchio even during the colder seasons.
Radicchio can be grown in a cut and come again style by harvesting only the outer leaves as needed. This allows the plant to continue growing and producing new leaves for an extended harvest. Alternatively, you can cut the radicchio head above the base and provide irrigation to encourage re-sprouting. Additionally, radicchio can be forced by harvesting whole plants and regrowing them in water or peat moss in dark conditions indoors. With these methods, you can enjoy a continuous supply of fresh radicchio throughout the year.
