When cooked the vibrant burgundy color of the leaves fades to a deep brown hue, its bitter flavor is mellowed and rather takes on a subtle sweetness.Only occasionally is this type of chicory given a forced second growth, when utilized though this method will yield a Radicchio with a waxier sheen on its exterior leaves.Palm leaves or palm fronds can be either palmate (fan) or pinnate (feather) in shape.The palm tree is documented as having produced the largest leaf, seed and inflorescence (cluster of flowers) of all trees in the Plant Kingdom. A member of the Arecacese or Palmae family, palm leaves are part of the flowering evergreen plant most commonly known as the palm tree.Radicchio is available year-round with a peak season mid-winter to early spring.Radicchio, botanically classified as Cichorium intybus, is a perennial grown as an annual.
It can be chopped and sautéed or halved and grilled.
Trim to desired size and use as garnish alongside tropical food and drinks.
Palm leaves are commonly used in combination with banana leaves and other local vegetation in the traditional Hawaiian method of cooking in an underground oven known as an imu.
The most common grown in Italy today has a round shape and is also known as Red Leaf chicory, Red Italian chicory and in Italy as Radicchio Rosso di Chioggia or simply Radicchio Chioggia.
It is also the most widely grown variety of Radicchio outside of Italy.