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Radicchio
CHF 43.00
Auf Lager
SKU
IA4FQAH0TC6
1 Verfügbar 
Geliefert zwischen Di., 18.11.2025 und Mi., 19.11.2025
Details
High Quality Content by WIKIPEDIA articles! Radicchio is a leaf chicory (Cichorium intybus, Asteraceae), sometimes known as Italian chicory. It is grown as a leaf vegetable which usually has white-veined red leaves. It has a bitter and spicy taste, which mellows when it is grilled or roasted. Humans have been using radicchio since ancient times. Pliny the Elder wrote of it in Naturalis Historia, praising its medicinal properties; he claimed it was useful as a blood purifier and an aid for insomniacs. In fact, radicchio contains intybin, a blood and liver tonic, as well as a type of flavonoid called anthocyanins. Modern cultivation of the plant began in the fifteenth century, in the Veneto region of Italy, but the deep-red radicchio of today was engineered in 1860 by the Belgian agronomist Francesco Van den Borre, who used a technique called imbianchimento (whitening), preforcing, or blanching to create the dark red, white-veined leaves. Radicchio plants are taken from the ground and placed in water in darkened sheds, where lack of light and ensuing inhibition of chlorophyll production cause the plants to lose their green pigmentation.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786131254666
- Editor Lambert M. Surhone, Mariam T. Tennoe, Susan F. Henssonow
- EAN 9786131254666
- Format Fachbuch
- Titel Radicchio
- Herausgeber Betascript Publishing
- Anzahl Seiten 96
- Genre Biologie
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