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. Celeriac
  16. Celery
  17. Chard
  18. Chicory
  19. Chillies
  20. Climbing Beans
  21. Courgettes
  22. Cucumber
  23. Fennel
  24. Garlic
  25. Ginger
  26. Green beans
  27. Horseradish
  28. Jerusalem Artichoke
  29. Kale
  30. Kohlrabi
  31. Leeks
  32. Lettuce
  33. Mushrooms
  34. Okra
  35. Onions
  36. Pak Choi
  37. Parsnips
  38. Peas
  39. Peppers
  40. Plantain
  41. Potatoes
  42. Radicchio
  43. Radishes
  44. Rhubarb
  45. Rocket
  46. Spinach
  47. Spring Onions
  48. Sugar Snap Peas
  49. Swede
  50. Sweet potatoes
  51. Sweetcorn
  52. Tomatoes
  53. Turnips
  54. Wasabi
  55. Watercress
  56. 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).