Radicchio

Radicchio can be offered once baby is ready for solids, around 6 months.

Radicchio is a leafy vegetable of the chicory family, with deep red-purple leaves and white veins. It is native to Italy, where most of it is grown. Varieties like Chioggia red and early Treviso red are valued for flavor and looks. Heat from the grill, oven or pan usually tones down the bitter edge.

Nutrition

Radicchio holds plenty of fluid. It also has folate, potassium, lutein, zeaxanthin and some fiber, along with vitamin C, vitamin K and other antioxidants. These support nervous system development, heart health, iron absorption, blood clotting, bone health, sight and digestion.

Vitamin K and medicines

Radicchio is a good source of vitamin K. Vitamin K matters for blood clotting and can interact with some medicines. Before giving radicchio regularly to a child who takes a medicine that affects clotting, ask the doctor.

At 6 months grate or mince radicchio into spoon foods. At 9 months give thin shreds. After 12 months cooked radicchio can be served even as leaves. Keep raw radicchio shredded or finely chopped until 18 months.

Cooking mellows the bitterness and eases chewing.

Thick pieces of raw radicchio are firm and hard to chew. These traits raise choking risk.

Prepare radicchio to suit the age: grated or very finely minced at 6 months, thin shreds at 9 months, or cooked. Stay beside baby during meals.

Radicchio rarely causes allergy. Radicchio allergy is rare but has been reported. People with oral allergy syndrome (pollen food allergy syndrome), especially those sensitive to certain tree pollens, may be sensitive to radicchio too. This syndrome gives a short spell of itching, tingling or burning around the mouth, and a dangerous reaction is not expected. Cooking radicchio may reduce or even remove the reaction.

Give a small amount at the first servings. If there is no reaction, raise it slowly.