How to prune radicchio 'rossa di treviso'

Remove damaged outer leaves as needed throughout the growing season; begin blanching in mid-autumn. Snap or cut away yellowed or slug-damaged outer leaves cleanly. For blanching, gather outer leaves and tie them loosely over the heart for 2–3 weeks before harvest, or use a pot or cover to exclude light entirely.

As needed for leaf removal; once per season for blanching before harvest. Rossa di Treviso is an annual/biennial chicory grown for its heads rather than pruned in a traditional sense. Remove outer damaged or yellowing leaves as they appear. The key intervention is blanching: tie or cover the head in autumn to exclude light, which sweetens the leaves. No structural pruning is needed.

Snap or cut away yellowed or slug-damaged outer leaves cleanly. For blanching, gather outer leaves and tie them loosely over the heart for 2–3 weeks before harvest, or use a pot or cover to exclude light entirely.