VegBox Recipes

Radish

Radish Radishes are in season from April to September, but are often available outside of this period.

In the UK, radishes are usually red and smaller than a golf ball. But in Japan they can also be black or white (mooli) and up to 18 inches long!

They're best known for their distinctive peppery taste, spicing up salads.

In Season?
Radishes are in season from April to September.
Buy?
Choose radishes that are firm, not wrinkled.

If possible, choose them before the leaves go limp.
Store?
Keep them in the fridge for 3-5 days.

If growing them at home, it's better not to pick them until you need them.

Unless you're going to use them the same day, don't store them with the leaves on. The leaves take moisture from the radish roots and will dry them out, as well as going limp themselves.
Cook?
Trim off the leaves and the root. Then serve as they are, chop or slice.


Quick Ideas
Chop and add to boiled potatoes with a little cider vinegar for a quick potato side dish.

Or...

Slice finely and add to salad leaves.

More Radish Information

Most radishes are red-skinned, with white flesh.

They are well known for their peppery taste and are traditionally considered as a salad ingredient or garnish.

Radishes are rich in vitamin C and folic acid, whilst being very low in calories.

They originate from China, thousands of years ago, and then migrated into Ancient Egypt and Greece.

If you've got radishes complete with leaves, then handle them carefully as some people's skin is sensitive to radish leaves and it can cause a slight irritation.

Did you know...?
It's rumoured there's a recipe for radish pie somewhere out there. If you've got one, please send it to us!

Lettuce & Radish Sandwich
This is a great sandwich for crispy lettuce - whether it's early spring, summer or even autumn. The spicy radish is complimented by the sweetness of the dill and pungent chives. Enjoy!
Ingredients

Serves 4

  • Bread for 4 people's sandwiches
  • 2 tablespoons mayonnaise
  • 1 medium of small lettuce
  • 10 radishes
  • Tablespoon fresh dill
  • Handful fresh chives
  • 2 spring onions (optional)

Method
  1. Spread one side of each slice of bread with a little mayonnaise.
  2. Separate the lettuce leaves and wash them. Dry them thoroughly. Tear into pieces.
  3. Wash the radishes and slice finely.
  4. Wash and trim the spring onions, if using. Slice finely.
  5. Chop the dill finely.Chop the chives.
  6. Make up each sandwich with a layer of lettuce, radish, spring onion and a little dill.

Cupboard-To-Table

About 10 minutes

Suggested Radish Recipes

Asparagus & Broad Bean Salad

Asparagus and broad bean salad works best with early-season broad beans, so you don't have to remove the skins of the beans. The addition of a poached egg turns these simple springtime ingredients into a delicious meal.

Broad Beans Salad

This is an unusual way of serving broad beans, but makes a lovely change. This is a peppery salad, making the most of the freshest early summer ingredients.

Celebration New Potato Salad

The new spuds herald an end to peeling and removing of suspect black bits from the old spuds! Here’s a recipe to celebrate their flavour in style!

Classic Chick Pea Hummus

Hummus (or humous) is a traditional Middle Eastern dip. It's a delicious way of using chick peas. It takes 5 minutes to make, so it's quick and nutritious.

Early Courgette Salad

Early courgettes are packed with flavour and are a real treat, whereas later in the season you may be fed up with them! So here’s a recipe to help you enjoy them with in-season broccoli.

Lettuce & Radish Sandwich

This is a great sandwich for crispy lettuce - whether it's early spring, summer or even autumn. The spicy radish is complimented by the sweetness of the dill and pungent chives. Enjoy!

Salad Soup from Fiji

This recipe was sent in to us by Sue C in Fiji. Sue says:

"'Salad Soup' might sound silly - but think 'Gazpacho'! I dreamed this up when I was put on a mostly soup diet for a while and really wanted to make the most of salad ingredients as well as mixed veggie soup.

Amounts are not given - that depends on which flavour you want to dominate - or none at all. I use plenty of onion, garlic and coriander; and prefer it quite thick. 2 tins of tomatoes make a good start, with water added to about half the depth of the veggies - they cook down, of course. A big batch freezes well in single serving containers."

Warm Mange Tout Salad

This recipe uses mange tout (snow peas) in a warm salad. Light cooking can bring out the sweetness of the mange tout and new-season carrots, and the radishes give things a little kick. This side dish takes literally a few minutes to throw together.

Got one? Send us your recipe!

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