Cute, crunchy and peppery, radishes are a pretty addition to any plate. They’re best eaten raw, and can be easily sliced into salads and sandwiches, or enjoyed whole and dipped into houmous for a healthy snack.
The young leaves are delicious in salads or cooked in the same way as spinach. They’re also well suited to stir-fries or quick, Asian-style pickles because they hold their crunch and don’t go soggy. Check out our very easy ways with the perfectly peppery radish.
This pickled radish recipe creates a jar of pretty colours, and will make a lovely gift that’s pretty in pink.
For something a little different, rustle up this refreshing spring salad packed with juicy watermelon, crunchy veg and tangy feta.
For a lovely, fresh friend for your favourite curry, this crunchy radish pickle will hit the spot.
Beautifully crisp, clean and refreshing, this daikon radish water kimchi is cooling rather than spicy and the ideal antidote to other fiery Korean dishes.
Did you know?
If your radishes have softened over time, you can freshen them up by placing them in a bowl of ice-cold water for about half an hour before using.