The Flavour
Crispy, crunchy and colourful, the radish’s peppery flavour comes from its essential oil. The oil lies just beneath the skin so don’t peel it away, unless you want a milder flavour.
Radish Goes Well With...
Arugula; cucumber; lime juice; feta cheese; salad greens; mayonnaise; butter; salt.
Buying & Storing Tips
Attached leaves should be lively and bright green, the root red and firm. Choose those with smooth, undamaged skin. The smaller the better: once they get too big, skins become tough and the flesh spongy. Store in the fridge, unwashed, for three to four days. Remove leaves, as they leach moisture from the root.
Preparing & Using Radish
Try to prepare radishes as close to serving as possible; they lose a bit of their bite once sliced. Trim leaves and root tips, rinse and slice. Radishes are mainly eaten raw, except for the white radish (or daikon), which is commonly stir-fried and added to soups or stews. The leaves are also edible: wash and add to green salads or use as you would spinach.
Nutrition Info
Contains vitamin C, as well as folic acid and potassium.
- Your radishes will stay fresh and crispy longer in a vented container – try the Rubbermaid Produce Saver!
Next week in Market to Table: Blueberries
Market to Table is a weekly column reporting on all things fresh in stores and farmers' markets now. Check in with us every Monday to find out what fresh and local produce you should be grocery shopping for each week.
