Market growers have been adding radicchio and frisée to baby lettuce mixes for many years to add color and texture to salad mixes. More recently I’ve been seeing increased interest in full head production for these two members of the Cichorium genus. (Some pronuciation tips here - “c” when following “i” in Italian is usually pronounced like the “ch” in cheese, and counter intuitively to an English speaker “ch” followed by “o” is usually pronounced like the “c” in corn, “cch” is like the k in key.) Chicory (an English word, with standard English pronunciation rules) usually refers specifically to Cichorium intybus, the species that includes radicchio, sugarloaf, Belgian endive, as well as many others, but not frisée, escarole, or others of the Cichorium endivia species, the other main culinary species. Out of laziness, but also common production characteristics and common genus, I use the English term chicory to refer to all of the Cichorium species.