Resembling a miniature turnip, radishes are a member of the mustard family and have a crisp, crunchy texture and peppery taste. Marble-sized, bright red and white-tipped radishes are the most commonly available in the UK, along with French breakfast radishes which are more slender and elongated in shape. Large white mooli or diakon radishes, shaped like large carrots, are popular in Asian cookery and have a very mild flavour.
All year round, but British varieties are at their best between April to October
Rinse and cut off the radish leaves, leaving 1 cm of the stem as a little handle if you wish. Chilled radishes are often served as an appetiser dipped in a little sea salt and served with bread and butter, but they are also delicious sliced and tossed in salad recipes. If radishes are not as crisp as you’d like, immersing them in cold water with ice cubes for a couple of hours will perk them up. Daikon or mooli radishes can be sliced or grated.
Radishes are best bought in bunches with their leaves still attached. Look for firm crisp bulbs with fresh perky leaves. Avoid larger radishes which may be soft, spongy and tasteless.
Keep in the salad drawer of the fridge for 3-4 days.
Read our blog on what to cook with radishes.