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Chicory Palla Rosa

Chicory Palla Rosa

Packet Size: 40 seeds

Regular price £0.60
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Palla Rossa is a radicchio-type chicory with firm, crunchy hearts and striking red-maroon and white leaves. A popular ingredient in supermarket salad packs – but so much better grown at home, where the flavour is fresher and the colour even more vibrant. It’s no surprise this one’s earned an RHS Award of Garden Merit.

This variety is part of our naturally nurtured range, the seed comes from an organic source

AGM winners have proven themselves in trials to be sturdy, reliable, and great performers in the garden.

SOW: from mid-spring to late summer in modules or pots, seed depth 10mm. Germination can be patchy if sown direct, so modules are usually best.

GROW: space plants 20–35cm apart in moisture-retentive soil. They’ll tolerate light shade and benefit from regular watering. Late crops may need cloche protection in autumn. Once the heads are ready, cut just above ground level – the stumps often resprout smaller leaves for weeks afterwards, which you can harvest as cut-and-come-again.

EAT & ENJOY: shred raw into salad mixes for colour, crunch, and a slightly bitter edge. Or braise small whole heads gently in butter to mellow the flavour.

RECIPE IDEA - Radicchio & Creamy Pasta

This is a comforting dish with a touch of boldness – radicchio adds colour, bite, and balance to rich creamy sauces. Perfect for chilly evenings.

Why it works:

  • Bitterness + richness: Radicchio’s slightly bitter flavour balances out creamy sauces beautifully, keeping them from feeling too heavy.
  • Colour & texture: It adds a pop of red and a bit of bite to otherwise soft, pale pasta dishes.
  • It softens: When cooked (sautéed, wilted, or braised), radicchio mellows and becomes more savoury – especially good with garlic, shallots, cream, or cheese.

You’ll need:

We’re not too exact – just make enough for however many you're feeding!

  • 1 small Palla Rossa (or other radicchio), finely sliced
  • Pasta of your choice (tagliatelle, penne, or gnocchi all work well)
  • 1 shallot or small onion, finely chopped
  • 1 clove of garlic, minced
  • Butter or olive oil
  • Splash of white wine (optional)
  • Double cream or mascarpone
  • Parmesan or your favourite melting cheese
  • Salt & pepper

Method:

  1. Cook the pasta in salted water until al dente. Reserve a cup of pasta water before draining.
  2. Meanwhile, heat butter or oil in a pan. Gently sauté the shallot/onion and garlic until softened.
  3. Add the sliced radicchio and cook for a few minutes until wilted and softened. If using, add a splash of white wine and let it reduce slightly.
  4. Stir in the cream or mascarpone and let it warm through. Add a little reserved pasta water if needed to loosen the sauce.
  5. Toss in the cooked pasta and mix well. Add grated parmesan or other cheese and season to taste.
  6. Serve warm with extra cheese on top, if you fancy (somehow we always fancy extra cheese!).
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Sowing

  • Apr
  • May
  • Jun
  • Jul
  • Aug

Harvesting / Flowering

  • Jun
  • Jul
  • Aug
  • Sep
  • Oct