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With their distinctive red hue, peppery flavour and irresistible crunch, radishes can turn every dish into an ode to spring. Whether added raw to a seasonal salad, or pickled and enjoyed as a garnish on stir-fries, their versatility makes it an all-rounder ally in your kitchen, especially during the spring and late summer months when they\u2019re at their very best.<\/span><\/p>\n The radish is a flowering plant, part of the Brassicaceae family,\u00a0 whose main members are the cabbage and kale,\u00a0 and is closely related to mustard, horseradish and wasabi.<\/span><\/p>\n First harvested in China, the radish arrived in Europe in the early 1500s and it\u2019s now cultivated globally. In the UK, the most common type is salad radish, which grows quickly between spring and late summer. It comes in many colours and it\u2019s best eaten raw to fully enjoy its crisp bite. And although we often just eat the distinctive taproot, radish leaves are also edible \u2013 they\u2019re\u00a0 similar to rocket in both flavour and texture.\u00a0<\/span><\/p>\n Radishes are not just a pretty face: they are also a good source of antioxidants like vitamin C and minerals like calcium and potassium, making them a great addition to your plate.\u00a0\u00a0\u00a0<\/span><\/p>\n Although they will keep in the fridge for a maximum of five days, radishes are best eaten as soon as possible. But if you haven\u2019t managed to get round to eating them for a few days, don\u2019t panic: if they start to look a bit downcast, give them a quick ice bath to rescue them.<\/span><\/p>\n Cutting away the leaves before storing them also helps keep them fresh for longer, preventing them from drawing away too much moisture. Simply store the leaves separately and add them to your meals like you would any other leafy vegetable.<\/span><\/p>\n When ready to enjoy them, simply trim and thinly slice them into rounds to retain their round shape.<\/span><\/p>\n Fresh, vibrant and full of crunch, radishes are a much-awaited springtime staple. Here are some of our favourite recipes to help you make the most of them.<\/span><\/p>\n Fennel & Leek Gratin with Thyme Roast Potatoes & Radish Salad<\/span><\/a><\/p>\n Bright radish adds a vibrant hit of colour to this refreshing leafy salad, making it the perfect contrast to a comforting fennel and leek gratin. This dish just screams spring.<\/span><\/p>\n Denver Steak Poke Bowl with Black Rice, Pickled Radish & Cucumber Salad<\/span><\/a><\/p>\n Pink-hued pickled radish shines beautifully in our take on a poke bowl. Its gentle sharpness and moreish crunch, paired with creamy avocado and sweet cucumber, work wonders next to a juicy Denver steak and nutty black rice.\u00a0<\/span><\/p>\n Chicken & Leek Noodle Soup with Green Harissa & Radish<\/span><\/a><\/p>\nThe radish rundown<\/b><\/h2>\n
The good-for-you part\u00a0<\/b><\/h2>\n
How to store & prep radish<\/b><\/h2>\n
Our favourite radish recipes<\/b><\/h2>\n