Introduction to Red and White Chicory
The chicory family includes several leafy greens, all from the Cichorium genus. Radicchio (red chicory) and Belgian endive (white chicory) are the most well-known. Despite their shared roots, their appearance, flavor, and culinary uses differ greatly.
White Chicory: Belgian Endive
Belgian endive (Cichorium intybus var. sativum) has tight, torpedo-shaped heads and pale, cream-colored leaves.
Color is controlled. Belgian endive is grown using a two-step 'forcing' process. Roots are harvested, replanted in dark, climate-controlled rooms. This prevents chlorophyll development, keeping leaves white and reducing bitterness. This results in a delicate, crisp texture and a mild bitter taste. It's often used raw in salads or as edible spoons for appetizers.
Red Chicory: Radicchio
Red chicory, known as radicchio, is more colorful. Varieties like Chioggia (round heads) and Treviso (elongated leaves) have deep red or purple leaves with white veins.
Radicchio gets its color naturally as the weather cools. It does not need the dark forcing process like white endive. Its flavor is more bitter and piquant than white chicory. It's excellent raw in salads, adding color and a bitter kick. Its flavor mellows and sweetens when grilled, roasted, or braised.
Key Differences
The main differences between red and white chicory are color, taste, texture, and culinary use.
| Feature | Red Chicory (Radicchio) | White Chicory (Belgian Endive) |
|---|---|---|
| Scientific Name | Cichorium intybus (various cultivars) | Cichorium intybus var. sativum (Witloof) |
| Appearance | Deep red/purple leaves, white veins; round or elongated heads. | Pale white/cream leaves; tight, torpedo-shaped heads. |
| Cultivation | Grown in light, color intensifies with cold weather. | Forced in the dark to prevent chlorophyll production (blanching). |
| Flavor Profile | More bitter and spicy; mellows to sweet when cooked. | Milder bitterness; delicate flavor. |
| Texture | Crisp, but leaves are often thinner than white chicory. | Very crisp and crunchy; dense heads. |
| Common Uses | Salads, grilling, roasting, risotto. | Salads, canapés, braising, as a scoop/cup. |
Culinary Uses
Preparing White Chicory
White chicory's mild flavor makes it versatile. Leaves are perfect for simple salads with a light vinaigrette. They can be filled with cheeses, nuts, or tapenades for appetizers. When cooked, its bitterness works well in braises or baked dishes, often with ham or a cream sauce.
Preparing Red Chicory
Red chicory thrives with bolder flavors. The bitterness balances sweet or salty flavors. Try it in a salad with balsamic vinegar, cheeses like feta or parmesan, or ingredients like bacon or nuts. Cooking radicchio transforms its flavor; its sweetness is unlocked when it's grilled or roasted, making it a classic in Italian dishes like risotto or lasagna.
Nutritional Information
Both are low in calories and good sources of vitamins. They contain inulin, a prebiotic fiber beneficial for digestion. Red chicory is rich in anthocyanins, which give it its color and antioxidant properties.
Conclusion
Both red and white chicory are Cichorium intybus. White chicory (Belgian endive) is a forced product with a mild taste. Red chicory (radicchio) is naturally colored, tastes more bitter which mellows when cooked, and adds color to dishes. Choosing between them depends on the desired flavor profile and how the vegetable will be prepared.
