However, radishes are really a swollen stem rather than a root even though they grow underground. Thought to be a native of Asia, there are many varieties of radish that vary in size, shape, flavour and colour.

What to look for

Firm flesh with a bright colour and smooth, unblemished skin. The leaves, if they’re still attached, should be fresh, green and not wilted. Avoid oversized red radishes as these can be woody or pulpy.

Availability

Available: all year

Store

Remove tops and refrigerate in a paper bag. Use promptly.

How to prepare

Remove green tops, scrub and rinse. Trim the thin tip of the root.

Ways to eat

Eat red radishes raw as a snack, in salads and sandwiches or use as a garnish. Eat Daikon (white radish) raw, boiled, roasted, baked or stir fried. They are used in Asian cooking and often pickled.

Cooking methods

Daikon: bake, boil, roast.

Nutrition

Radishes, like many salad vegetables, have a high water content and are therefore not nutrient dense. They are not consumed in high enough amounts to make a significant contribution nutritionally with the exception of vitamin C and folate, which they are a source of. The main phytonutrients in radishes are the glucosinolates (also found in broccoli and cabbage) and anthocyanins in the red skin varieties.

Nutrition table

Retailing

Display radishes on refrigerated shelving. Ensure the leaves look fresh. Misting will help prevent wilting. Use QR code on labels.

Store at 0ºC with a relative humidity of 90-100%.