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Radish |
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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 and up to 18 inches long.
They're best known for their distinctive peppery taste, spicing up salads.
Go straight to radish recipes. |
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About Radishes |
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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! |
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How To Choose |
Choose radishes that are firm, not wrinkled.
If possible, choose them before the leaves go limp.
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How To 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. |
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How To Use |
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.
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Suggested Recipes | |
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| 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.
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| 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.
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| 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!
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| 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.
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| 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.
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| 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!
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| 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.
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Got one? Send us your radish recipe!
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