With bright white ribs running through deep red leaves, Ontario radicchio is dressed to keep Canada Day celebrations going all summer long. The colour varies from elegant garnet to rich burgundy—sometimes spotted with green or copper patches—depending on light exposure and variety. Originally from northern Italy, the bitter vegetable grows through the winter and is available from Ontario over these few, precious warm months.  

Planning on barbecuing this week? Cut the radicchio into wedges and brush them with oil before putting them on the grill for a couple minutes on each side. Then, serve them with salt to help tame their bitter nature. 

You could also enjoy radicchio in true Italian fashion at Bugigattolo. The home-away-from-home restaurant in Liberty Village prepares their Insalata di Radicchio with sliced red onions, pepperoncini, white wine vinegar, and olive oil, topped with shaved parmigiano reggiano. The salad definitely packs a (much needed) punch — it woke us from our 5-course coma and got us ready for dessert. For the summer, the team is also serving a radicchio and fennel salad finished with salt and a drizzle of olive oil accompanied by fresh, creamy burrata on the side.  

Although similar to cabbage in appearance, radicchio is a member of the dandelion family. The crisp leaves are full of vitamin C, vitamin E, vitamin K, potassium, folate, and dietary fibre. 

(IMAGE: SAI SUMAR)

And, as promised, above are my prized radishes! Since it was my first time growing radishes, I only used a third of the seeds. Five turned out perfectly crunchy while the rest never took shape (like the one on the far right). I’ll be planting more as summer turns to fall—hopefully with more yield the second time around.