Red knotted chicory, also known as radicchio, is a perennial herb belonging to the Compositae family. It is native to the Mediterranean coasts of Central Asia and North Africa and is widely cultivated in Europe and the United States. This variety stands out for its vibrant colors, high nutritional value, and softer texture compared to other chicory types.
As a semi-cold-resistant vegetable, red knotted chicory thrives in cool and humid conditions. Its main product is a compact red leaf ball. The yield typically ranges from 1,000 to 2,000 kilograms per acre, with individual balls weighing between 0.25 and 0.5 kilograms, though some can reach up to 2 kilograms.
During its growth cycle, red knotted chicory requires different temperature conditions at various stages. From the seedling to the rosette stage, higher temperatures are essential for germination and rapid growth. However, during the ball formation stage, a larger temperature difference is beneficial, with cooler nights (below 15°C) helping to enhance color development. High temperatures, especially at night (above 20°C), can cause premature flowering and reduce the quality of the leaf ball. Therefore, it is best suited for summer and autumn planting. Winter planting is less affected by temperature but results in lower yields, while spring planting can still produce a harvest if done carefully to avoid issues like bolting.
**Cultivation Season and Methods**
1. **Autumn Open Field Cultivation**: This is the most common method for growing red radicchio. Early to mid-maturing varieties such as "Autumn" and "Indo-Europe" are typically selected. In northern China, seeds are sown in mid-July, transplanted in mid-August, and harvested in October. Planting too early may lead to premature ball formation, which can result in poor coloration due to high temperatures. The ideal balling period is from late September to October.
2. **Winter Solar Greenhouse Cultivation**: For winter production, sowing is done in August, transplanting in September, and harvesting from January to February of the following year.
**Cultivation Techniques**
1. **Soil Preparation and Fertilization**: Choose well-drained, loamy soil rich in organic matter. In areas where vegetables have been grown for years, adding straw and cow manure helps reduce salt buildup. Red knotted chicory requires moderate fertilization, with 2,000 to 4,000 kg of organic fertilizer and 50 kg of superphosphate per acre. Mix thoroughly and create raised beds that are 1.3 meters wide and 8 to 10 meters long.
2. **Seedling Raising**: Depending on the season and facility, seedlings are started under controlled conditions. Maintain daytime temperatures between 24°C and 28°C, and nighttime temperatures above 15°C. Seedlings usually emerge within 4 days and are ready for transplanting after about 30 days. Use approximately 20 grams of seed per mu.
3. **Transplanting**: Transplant seedlings when they have 5 to 7 leaves. Spacing varies depending on the variety and planting time. Early-maturing varieties should be spaced 33 cm apart in a square pattern, while medium-late ones require 40 cm spacing. Autumn planting allows for more open spacing due to favorable conditions.
4. **Post-Planting Management**: In open fields, management is relatively simple. Water immediately after planting, then again after 5–7 days. Once the plants are established, perform a light weeding and apply 10 kg of urea per acre. During the ball stage, maintain consistent watering and fertilize every 10 days, applying 10–15 kg of nitrogen and potassium per acre in a 1:2 ratio.
5. **Harvesting**: Early maturing varieties are usually ready for harvest 60 days after transplanting, once the leaf ball is fully compacted. Harvesting too early results in loose, unmarketable heads, while delaying harvest can cause splitting or deterioration, reducing commercial value.
**Storage**
Red knotted chicory can be stored at 0°C with 90–100% relative humidity for up to 1–2 months. To extend shelf life, each leaf ball can be placed in a paper-lined basket, and a layer of paper can be added between them. Regular checks every 15 days are necessary to remove any spoiled leaves or balls. Proper storage ensures better quality and longer freshness.
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