CHICORY
The chicory family offers drama to the leafy green class. With vibrant hues, unexpected leaf patterns, varying textures, and a pallet from mild to extremely bitter, these crops are prevalent in Italian cuisine but also popping up most recently in the Pacific Northwest foodie scene and now making way over to the Northeast culinary hubs. Check out Bejo's assortment of Radicchio, Treviso, and Endive varieties below.
RADICCHIO ROSSO
LEONARDO F1
Very uniform dense heads with smooth leaf margins compared to other varieties. Bright purple color and flavor are enhanced in the cooler fall weather. High bolt tolerance.
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CORELLI F1
Mid winter variety with nice field storage capabilities. Big heads with dark red color and thick leaf texture.
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RUBRO F1
Very Late maturing variety used in winter production. Dark red color, with bright white mid-rib. Large frame for head protection. A go-to in the Pacific Northwest.
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GALILEO F1
Creamy green round heads with beautiful red spotting. Produce in Autumn for best color.
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ENDIVE
EROS F1
With a mildly bitter flavor and clean, light green glossy leaves, and upright habit for easy harvest Eros can add flavor depth and crunch to salad mixes, blends, or stand out alone.
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RHODOS
Très fine maraîchère - Finely toothed leaves are very attractive in micro-green mixes. Slightly bitter and delicious! Upright habit, use for salad mix or to full maturity.
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TREVISO
FIERO F1
Treviso-type, upright, deep maroon radicchio with contrasting white ribs. Good uniformity and impressively early variety. A short and compact tall type, with excellent internal color.