But No, it bounces back!
The effect of cold temperatures on the Radicchios is normally just to make their colour turn even darker red. They seldom even droop.
I also have several Endives left still. They are not so hardy, but will survive a sharp frost as long as it doesn't last too long.
Two days of continuous below-zero temperature would probably finish them off, but luckily that is not something we have had to contend with yet this Winter. We have had some frosty nights, that's for sure, but the temperature normally rises above zero during the day, allowing the plants to thaw out before the next frost.
This chicory is "Variegato di Castelfranco" (allegedly).
I say "allegedly" because it is not like the Variegato di Castelfranco I have had several times before. This one is small, with spiky leaves and very little heart, whereas the ones I have grown previously have been more the shape of a round lettuce, with big outer leaves protecting a creamy-white (but speckled) heart.
While we're on the subject of hardy salads, I'd also like to put in a word for Land-cress (aka American Cress).
I have grown it many times and found it to be very hardy indeed. Like the chicories, it flops when frosted, but always recovers. Definitely something you need to grow if you want Winter salads!
It's amazing how the chicory bounces back. I grow very little salad in summer, never mind winter, but it's something I intend growing more of this year.
ReplyDeleteWhat a nice choice of salads you have! I have radicchio as well.The red one is called 'Treviso' and has elongated heads and the second one is yellowish-green with spots, I don't know its name. We eat them mostly as salad but also grilled or steamed in various dishes.
ReplyDeleteSuch a pity that we don't like endive or chicory
ReplyDeleteI've read that there can be a fair amount of variability in radicchio strains, apparently they've only recently been selected for various traits so the various lines are still a bit mixed. Does the cold sweeten them up a bit?
ReplyDeleteYou may be right, concerning the newer varieties, but Variegato di Castelfranco has been around for quite a while. I don't think the cold has an effect on the level of bitterness / sweetness. It's blanching that does that.
DeleteI always love the look of those but like Sue I'm not a fan. I don't mind a bit in my salad, but a VERY small bit.
ReplyDeleteWell, they're nice just for their looks, even if you don't like the taste! Each to their own: for instance, I hate okra!
DeleteThis year, I sowed rocket as late as possible (early September as it was very mild weather) and it seems to be surviving so far (in open ground). It doesn't produce many usable leaves, but is fresh and tasty for the winter. I also sowed summer turnip seed in September, not for the round base (although tiny ones sometimes form for Christmas in mild weather), but for the leaves. They are good small in salads and excellent in stir fries when bigger (some turnip varieties have lovely mustardy flavour leaves), and last right into the early spring.
ReplyDeleteIt's no coincidence that both of these plants belong to the tough and useful brassica family.
Those are both things I would like (in fact I do grow them in small scale occasionally). Unfortunately my OH is not fond of either, so I grow other things instead most of the time. Have you tried Winter Radish? (Brassica again).
DeleteNot recently, I found they required quite a lot of dealing with to make them edible and tended to go woody. However, my allotment neighbour has grown them very well this year and grates them into salads although each lasts a long time as they are quite big !
DeleteThinking about salads, did you see in the Waitrose January Magazine, a salad made with grated raw parsnip - that could be something to try (my allotment neighbour got me eating salads of grated raw baby turnips or kohl rabi - much nicer than you might imagine.)
I like the look of the endive and the bitter note it gives to salads.
ReplyDelete