Radicchio, or red-leafed Italian chicory, is most often used as a salad green.

The two most widely available varieties in the United States are Verona and Treviso. Radicchio di Verona has burgundy-red leaves with white ribs and grows in a small, loose head. Radicchio di Treviso has narrow and pointed leaves and forms tighter, more tapered heads with ribs ranging from white to dark red.

Radicchio is an excellent source of copper, a good source of folate, potassium and vitamin C, and also provides inflammation-fighting anthocyanins.

Look for radicchio heads that have crisp, full-colored leaves with no sign of browning. Store in a plastic bag in the refrigerator for up to a week.