Are Radicchio and Chicory the Same Thing? A Detailed Guide

Many people confuse radicchio and chicory, but the key distinction is that radicchio is actually a specific type of chicory, part of a larger plant family. This article clarifies their relationship and explores other popular chicory relatives, such as endive and escarole, which are often misunderstood.

Quick Summary

Radicchio is a cultivated variety of chicory (Cichorium intybus), a family that also includes Belgian endive and escarole. While related, they differ significantly in appearance, flavor, and texture, influencing their use in cooking.

Key Points

• Radicchio is a type of chicory: Radicchio is not a separate plant but a specific cultivated variety (Cichorium intybus var. foliosum) within the chicory family.

• Chicory includes other greens: The chicory family also includes Belgian endive, frisée, escarole, and the common chicory grown for its root.

• Appearance and flavor vary significantly: Chicory varieties differ greatly in color, shape, and flavor intensity; radicchio is typically red and bitter, while Belgian endive is pale and milder.

• Cooking tames the bitterness: While raw radicchio is notably bitter, cooking methods like grilling or roasting cause its flavor to mellow and sweeten.

• Culinary uses depend on the variety: Different chicories are best suited for different preparations; radicchio is great for grilling, escarole for soups, and endive for raw salads.

• Chicory root is used for coffee: The root of the common chicory plant is famously roasted and ground to create a coffee additive or substitute.

Unraveling the Chicory Family Tree

Radicchio and chicory are not separate entities, but rather a parent-child relationship. Radicchio is botanically classified as Cichorium intybus var. foliosum, which means it is a cultivated variety of the common chicory species. This places it in the same genus as a variety of other popular bitter greens, many of which are also colloquially referred to as "chicory" depending on the region. The confusion is widespread because the term "chicory" can refer to the genus as a whole, the common wild species, or specifically to greens like Belgian endive.

Historically, chicory has a rich past, with some forms dating back to ancient Egypt and Rome. Its roots were famously used as a coffee substitute during wartime shortages, and different cultivars were developed over time for their leaves, buds, and roots. Today, these different cultivated forms are what we find in the produce aisle, each with its own unique characteristics and best uses.

Radicchio: The Italian Chicory

Often called Italian chicory, radicchio is most recognizable for its deep reddish-purple leaves with prominent white veins. The color intensifies with cooler weather, which is why it is often associated with winter harvests. Radicchio's flavor is notably bitter and slightly spicy when raw, which makes it a vibrant addition to salads. However, its bitterness mellows significantly when cooked, revealing a sweeter, more complex flavor. This versatility makes it a staple in Italian cooking, from grilled sides to creamy risottos.

Common Radicchio Varieties

• Chioggia: The most common variety, this forms a tight, round head with a deep red and white pattern. Its round shape often causes it to be mistaken for red cabbage.
• Treviso: This type has an elongated, torpedo-like shape with longer, looser leaves than Chioggia. It is generally considered less bitter and is excellent for grilling or roasting.
• Castelfranco: A beautifully variegated variety, often called the "winter flower." It has cream-colored leaves with red speckles and a milder, sweeter flavor.

Other Notable Chicories

Beyond radicchio, several other greens belong to the chicory family, each with distinct features. Understanding these can help home cooks and gardeners differentiate between them and use them to their full potential.

• Belgian Endive (Witloof): This is a small, oblong head with tightly packed, pale yellow-white leaves. Its blanched appearance and delicate, slightly bitter flavor are a result of being grown in complete darkness. It is popular raw in salads or as a vessel for appetizers.
• Escarole (Broad-leaved Endive): Escarole forms a large, loose head of broad, wavy-edged green leaves. It has a robust texture and a moderately bitter taste that works well in soups, sautés, and braises.
• Frisée (Curly Endive): This variety is known for its frizzy, tangled head of delicate, lacy leaves. The outer leaves are darker green and more bitter, while the inner ones are pale yellow and milder. It is a classic ingredient for adding texture to salads.
• Chicory Root: This is the root of the common chicory plant, which is dried, roasted, and ground to be used as a coffee additive or substitute. It has a slightly earthy, bitter flavor that complements coffee.

The Key Differences Between Chicory Varieties

While all these plants are related, their appearances and culinary properties vary greatly. The following table provides a quick reference to distinguish between some of the most common types.

Feature	Radicchio (e.g., Chioggia)	Belgian Endive	Escarole	Chicory Root
Appearance	Round head, deep red/purple leaves with white veins	Small, tight, oblong head with pale yellow-white leaves	Large, loose head of broad, wavy green leaves	Tuberous root, dried and ground into a powder
Flavor	Bitter and spicy when raw; milds and sweetens when cooked	Mildly bitter and crisp	Moderately bitter, robust, and slightly grassy	Earthy and slightly bitter, similar to coffee
Texture	Crisp leaves, slightly leathery when raw	Tender and crisp	Hearty and robust	Powdered form for beverages
Typical Use	Salads, grilling, roasting, risotto	Salads, appetizers, braising	Soups, sautés, braising	Coffee substitute, flavoring

Culinary Tips for Taming Bitterness

For many, the bitterness of chicory is an acquired taste. However, there are several simple techniques to make it more palatable and enjoyable.

• Soaking: For raw use, soaking torn or sliced radicchio or other chicory leaves in a bowl of cold water for 30 minutes can help reduce the bitterness.
• Pairing: Balance the bitterness with sweet, fatty, or acidic ingredients. Think sweet fruits like oranges, rich cheeses, creamy dressings, or a simple vinaigrette made with balsamic vinegar.
• Cooking: As mentioned, heat mellows the bitterness. Grilling, roasting, or braising radicchio or escarole brings out their sweeter notes and softens their texture.

Conclusion: A Family of Distinctive Flavors

So, are radicchio and chicory the same thing? Yes, but with a crucial distinction: radicchio is a type of chicory, much like a Golden Retriever is a type of dog. The diverse world of chicories, from the bold, colorful radicchio to the delicate, blanched Belgian endive, offers a range of flavors and textures for culinary exploration. By understanding their botanical relationship, you can better appreciate the unique qualities of each and incorporate these beneficial, slightly bitter greens into your cooking with confidence. Whether enjoyed raw in a vibrant salad or cooked to bring out its hidden sweetness, radicchio is just one beautiful member of a large and fascinating family. For more culinary inspiration, consider exploring a recipe that uses this versatile green, like a grilled radicchio dish paired with balsamic vinegar and salty cheese.

More Than Just a Salad Green

Both radicchio and other chicories offer significant nutritional benefits. They are rich in vitamins, antioxidants, and a type of dietary fiber called inulin. These properties can support digestion and overall health. The bitter compounds that define their flavor can also help stimulate bile production, aiding in fat digestion. Incorporating these greens into your diet is a simple way to boost your intake of nutrients while enjoying a unique flavor profile.

For those interested in growing their own, radicchio thrives in cooler temperatures and can be a fantastic winter crop. Knowing which type of chicory you're planting allows you to manage expectations regarding growth habits, color, and flavor. A successful harvest can provide a fresh, local green throughout the colder months, a testament to the hardiness of this ancient plant family.

The Outbound Link

For a delicious way to use radicchio, check out this recipe for grilled radicchio with balsamic vinegar and cheese: Radicchio, radicchio and endive – it's okay to be bitter

A Global History

Chicory's journey from a roadside weed in Europe to a staple of global cuisine is a story of culinary innovation and adaptability. From Italian risottos featuring radicchio to classic Belgian endive dishes and the American South's tradition of chicory coffee, this versatile plant has left its mark on many food cultures. The distinctive bitterness, once a feature of humble peasant food, has become a cherished flavor profile for chefs and home cooks alike.

Frequently Asked Questions

Is radicchio healthier than other types of lettuce?

While often confused with lettuce, radicchio offers a different nutritional profile. It is rich in antioxidants, vitamins C and K, and a prebiotic fiber called inulin, which supports gut health. Lettuce is a good source of vitamins but generally lacks the same concentration of certain beneficial compounds.

How can you tell the difference between red cabbage and radicchio?

The easiest way to tell them apart is by their veins and texture. Radicchio has thinner, more delicate leaves with prominent white veins running through a deep reddish-purple background. Red cabbage leaves are thicker, waxy, and have a more uniform purple color with less distinct veins.

Does cooking radicchio reduce its bitterness?

Yes, cooking significantly mellows radicchio's bitter flavor. Techniques like grilling, roasting, or sautéing bring out its natural sweetness and make it more palatable for those who find the raw taste too intense.

What is the best way to store radicchio?

Store radicchio in the crisper drawer of your refrigerator, loosely wrapped in a plastic bag. This will keep it fresh for at least a week, though it's best to use it as soon as possible.

Can I use radicchio and endive interchangeably?

While they are related, radicchio and Belgian endive have different flavor intensities and textures. In some cooked dishes, they can be substituted, but in salads, their distinct flavors and textures will create different results. Use radicchio for a bolder, more bitter note and endive for a milder, crisper taste.

What is chicory coffee made from?

Chicory coffee is made by roasting and grinding the root of the common chicory plant, Cichorium intybus. It has been used for centuries as a coffee substitute and additive.

Is frisée the same as chicory?

Frisée is a type of chicory, but not the same plant as the common chicory used for coffee or radicchio. It is more accurately called curly endive and belongs to the chicory family, known for its frizzy leaves and mildly bitter flavor.