Very early Chioggia type with round, dark red heads and thick white ribs and veins. Perseo can be grown in the early spring and again in the fall.
Compact 7.5-10cm heads allow for close spacing of plants. Chop the tightly packed heads into salads for a pop of dramatic colour and flavour complexity with its mild bitterness. When grown for fall harvest, plant the 3rd week of June, near the summer solstice. Heads are fully mature when they are well-filled, though they can be harvest and eaten at any time prior as well.
How To Grow, Timing: Sow after the last frost date and again in mid-summer to take advantage of the fall growing season. Optimal soil temperature: 10-22°C. Seeds sprout in 2-15 days, depending on conditions. In hot weather plants may go to seed quickly, so have new plantings ready to go.
How To Grow, Starting: Either direct seed or start indoors and transplant. Sow seeds 5mm deep, and thin or transplant to allow 30-45cm between plants in rows 30-45cm apart.
How To Grow, Growing: Ideal pH: 6.0-6.5. Enrich soil with compost and add ¼ cup balanced organic fertilizer into the soil beneath each transplant. Rapid, continuous growth is essential for good yields and high quality. Regular watering is essential.
Fall plantings can be protected from rain by putting a cloche over them. Endive heads can be blanched to reduce bitterness by placing a cardboard or plastic disc on top. Radicchio requires a good supply of phosphorus and potassium, but will not head and may bolt if there is too much nitrogen available. Days to maturity shown are from date of direct sowing. If transplanting, subtract 10-15 days.
How To Grow, Harvest: Use as a cut and come again crop or let the heads develop and cut at ground level. Many will grow back.
55 Days.
Approx: 50 Seeds.
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