1. Artichoke
  2. Asparagus
  3. Aubergine
  4. Avocado
  5. Beansprouts
  6. Beetroot
  7. Broad beans
  8. Broccoli
  9. Brussels sprouts
  10. Butternut squash
  11. Cabbage
  12. Carrots
  13. Cauliflower
  14. Cavolo Nero
  15. Celery
  16. Chard
  17. Chicory
  18. Chillies
  19. Climbing Beans
  20. Courgettes
  21. Cucumber
  22. Fennel
  23. Garlic
  24. Ginger
  25. Green beans
  26. Horseradish
  27. Jerusalem Artichoke
  28. Kale
  29. Leeks
  30. Lettuce
  31. Mushrooms
  32. Okra
  33. Onions
  34. Pak Choi
  35. Parsnips
  36. Peas
  37. Peppers
  38. Plantain
  39. Potatoes
  40. Radicchio
  41. Radishes
  42. Rhubarb
  43. Rocket
  44. Spinach
  45. Sugar Snap Peas
  46. Swede
  47. Sweet potatoes
  48. Sweetcorn
  49. Tomatoes
  50. Turnips
  51. Wasabi
  52. Watercress
  53. Yam
  1. A
  2. B
  3. C
  4. F
  5. G
  6. H
  7. J
  8. K
  9. L
  10. M
  11. O
  12. P
  13. R
  14. S
  15. T
  16. W
  17. Y

How to cook Radishes

Radishes are best raw, sliced into salads and sandwiches or even left whole and dipped into houmous for a healthy snack. The young leaves are delicious in salads or cooked in the same way as spinach. Radishes are also well suited to stir-fries or quick, Asian-style pickles because they hold their crunch and don’t go soggy.



Radishes are little peppery flavour bombs! They are part of the brassica plant family, which includes broccoli, cabbage, kale and Brussels sprouts. We usually eat the 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 long, and white radishes can weigh up to 20 kilos! The name radish comes from the Latin word radix, which means root. But, 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.



Radishes are available almost all year round, but they are at their best from April to September.



Removing the leafy tops preserves radishes for longer, so trim them off if you’re not planning on eating the radishes straight away. Don’t waste them though, as radish leaves are delicious in salads. Store radishes in the fridge and use soon after you buy them to stop them going soft and watery.

What are the health benefits?

Radishes are a good source of folic acid and a source of vitamin C. Vitamin C helps to keep our immune system working properly so we can fight illness and flu. Around 10 radishes count as one of your 5-a-day (one portion of veg or fruit is 80g raw weight).