Originated in Roman times, and its green heads begin to turn a deep red with white midribs and veins once the weather cools. It’s an excellent autumn veggie, and the heads regenerate if cut off carefully above ground level.
Red Treviso’s tender, slightly bitter leaves and heart are delicious when added raw to salads or sautéed with other vegetables.
- Sow in autumn, temp 15C
- Sow in full sun, space plants 30 x 20cm
- Seeds will germinate in 7-20 days and grow to 15-20cm
- Harvest in 75-90 days