These glorious vegetables bring a vibrant colour to the plate and can pack a bigger punch than you think in terms of flavour and heat. Grab a bunch and try out our fabulous recipes
RECIPES AND FOOD STYLING POLLYANNA COUPLAND, EMILY GUSSIN ILLUSTRATIONS POLLYANNA COUPLAND PHOTOGRAPHS INDIA WHILEY-MORTON
Veg hero of the month.
WHAT ARE RADISHES?
They’re root vegetables with the botanical name Raphanus sativus and you might be surprised to learn they belong to the cabbage family (Brassicaceae). Brassicas, you see, also include crucifers or mustards (such as mustard root, horseradish and wasabi), hence the radish’s hot, peppery taste. Their English name comes from the Latin word radix, meaning root. The British season starts now and runs all the way to October.
IS THERE MUCH VARIETY?
The most common type you’ll see in shops is the round red one with white flesh – they can vary from oh-my-God-that’s-peppery to almost disappointingly mild. French breakfast radishes are longer, and radish lovers claim they have a distinctive flavour of their own. Interesting heritage varieties come in purple, white, pink or red, and can have pretty coloured flesh too. Other radishes include daikon or mooli – those whopping, white, lengthy specimens favoured in a lot of Asian cuisines.
HOW DO YOU EAT THEM?
They’re great on their own, dipped in butter then salt, finely sliced in salads, grated into yogurt, pickled, chargrilled, roasted, stir-fried or stewed – however you like. Also if you get a bunch of radishes with their leaves attached, you can use the leaves as a salad, like peppery rocket, so don’t throw them away.
ARE THEY GOOD FOR YOU?
Thought to be native to southeast and central Asia, radishes were popular with the ancient Greeks and Romans and were believed to have medicinal properties because of their pepperiness. The heat, which is mainly in the skin, helps to stimulate the production of saliva in the mouth and boosts the appetite.
Like many crucifers, radishes contain antioxidants and other beneficial compounds. They also contain vitamin C, fibre, potassium and small amounts of many other healthy phytonutrients. People with thyroid issues might want to keep their radish consumption low as it’s thought that crucifers might inhibit iodine absorption. →
Peppered steak and charred radish salad
Serves 2 Hands-on time 30 min
Steak and pepper is a match made in heaven – and this satisfying salad takes the combo
