How to cook Radishes
Radishes are delicious raw, sliced into salads and sandwiches or even left whole and dipped into houmous for a healthy snack. The young leaves are great 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.
DID YOU KNOW?
Radishes are part of the Brassica plant family, which includes broccoli, cabbage, kale and Brussels sprouts. We usually eat the swollen root of the plant, although the leaves, flowers and seed pods are also edible.
Radishes come in a wide variety of shapes and colours. You can grow purple, red, pink, yellow, white or black radishes. Mooli radishes are white and long, and can weigh up to 20 kilos!
The name radish comes from the Latin word radix, which means root.
Some radishes aren’t grown for their roots at all – varieties like ‘Munchen Bier’ or ‘Rat’s Tail’ are grown for their crunchy and peppery seed pods.
What are the health benefits?
Radishes are a source of vitamin C. Vitamin C helps to keep our immune system working properly so we can fight illness and flu.