How to Choose: Select a full, heavy head with crisp, richly colored leaves. Pass over smaller heads that feel light. Their compact size is often the result of having been repeatedly stripped of damaged outer leaves, which is an indication they’re old.

How to Store: Excess moisture will cause radicchio leaves to brown and age prematurely, so keep fresh heads unwashed in a plastic bag in the vegetable bin of the refrigerator.

Shelf Life: Although radicchio will last up to a week, it is best within the first 2 days of purchase.

Best Uses: Radicchio’s slight bitterness makes it a flavorful addition to salads. Sautéing and baking are other uses. Or try grilling it: Halve 3 heads and brush them with olive oil. Season with salt and pepper. Cook over high heat until slightly charred. Drizzle with balsamic vinegar.