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Radicchio resembles a little head of red cabbage, producing variegated dark, burgundy leaves with contrasting white ribs. Growing from orange to grapefruit size and easy to peel, the smooth, crisp leaves offer a bitter flavor with a hint of spice. When cooked, the vibrant burgundy color of the leaves fades to a deep brown hue; its bitter taste is mellowed and instead takes on a subtle sweetness. Only occasionally is this type of chicory given a forced second growth, when utilized though this method will yield a Radicchio with a waxier sheen on its outer leaves.
