Radicchio-GMO FREE

 

Modern cultivation of the plant began in the fifteenth century, in the Veneto and Trentino regions 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.

 

Radicchio from Bosque De La Vega Farms is easy to grow but performs best in spring and fall gardens. It prefers more frequent but not deep watering, the amount of water varying based on soil type. Infrequent watering will lead to a more bitter tasting leaf. However, for fall crops the flavor is changed predominantly by the onset of cold weather (the colder, the mellower), which also initiates the heading and reddening process in traditional varieties. There are newer, self-heading varieties whose taste is not yet as good as a traditional variety which has matured through several frosts or freezes. Radicchio matures in approximately three months. However, it can be made to stand through a European winter, and the head will regenerate if cut off carefully above ground level, so long as the plant is protected against severe frost. A light-excluding cover, e.g. an inverted pot, may be used during the latter phases of growth to produce leaves with a more pronounced colour contrast, simultaneously protecting against frost and cold winds. Traditionally in the Spain the first cutting of all chicory heads was simply thrown away, and the tender, forced, second head was for the table. However, improved varieties of radicchio, e.g. Rosso di Verona, and generally milder winters allow the West European cultivator to harvest two or more crops from a single planting

 

Although, Radicchio is not certified for Organic but we are adapting all such necessary steps to become certified organic since last 2 years. It means, our fields are practicing Organic Cultivation guidelines for over 2 years. As soon as we complete 3 years cycle it become Organic legally.
 

Since, we are practicing organic cultivation, farm land and produce are became chemical free on adding and the level of chemical fertilization in soil is gradually coming within control limits. After 3rd year, effect of chemicals will be nullify