Radicchio, an Italian relative of chicory, has a compact head of reddish, white-streaked leaves. They are usually used raw in salads, their bitter flavor contrasts well with milder salad greens.
Radicchio is sometimes also grilled or roasted, making a pleasant counterpoint to other grilled vegetables.
Radicchio has been cultivated in the Mediterranean for hundreds of years and is used in a variety of Mediterranean dishes. Thanks to the work of botanists and farmers, different types of radicchios have been developed.
Today’s image shows the center of a radicchio inflorescence with the interesting looking dark blue stamen tubes and the curved styles with the pollen.