Radish

Radish is a small, crisp vegetable with a fresh, peppery bite. It’s most often eaten raw in salads or on bread, but a quick sauté, roast or pickle softens the heat and rounds out the flavour.

Latin name: Raphanus sativus
Origin: Asia (original origin), now grown worldwide

Description

Radish belongs to the brassica family and is related to rettich and daikon. The best-known type is red with white flesh, but there are also white, pink, purple and even black radishes. The heat comes from sulphur-containing compounds released when the radish is cut or bruised.

In the kitchen

Radish shines raw: sliced, quartered or finely chopped through a salad. It’s also great on rye bread with butter and a pinch of salt, or as a crunchy topping for tacos and bowls. To tame the bite, toss with a little salt and leave briefly, or use a lemon- or vinegar-based dressing.

Radish pairs well with fresh herbs (dill, chives, parsley), dairy (yoghurt, quark, cream cheese), cucumber, apple, citrus and nuts. Brief roasting or sautéing makes it milder and slightly sweet, with a softer texture.

Storage & preparation

Store radishes in the fridge. Remove the greens if attached (they draw out moisture) and keep the radishes in a sealed container or bag, optionally with a piece of kitchen paper to prevent drying out. This helps them stay crisp.

Wash just before using and, ideally, slice at the last moment. If the leaves are fresh, they’re lovely in pesto or finely chopped through a salad.