Radishes

The radish belongs to the mustard family, and displays the distinctive hot, peppery flavours of that group. Radishes have a crisp texture and can range in shape and colour from small white or scarlet globes to long, red or white, carrot-shaped varieties.

There are two major types of radish: the winter and the spring radish.

Spring Radishes

Spring radishes are harvested early in the growing season, when they are still relatively small. The majority have a hot, peppery flavour and are most often used sliced raw in salads or as a garnish. Varieties include the relatively mild French Breakfast radish, the long, thin Icicle and the spicy Red Globe.

Icicle Radish

Red Globe Radish

Winter Radishes

Winter radishes grow slowly, and are harvested late in their growth. They tend to be larger than the spring radish, with a milder, more delicate peppery flavour. They are often used as a garnish, but may also be added to soups and stews or sautéed and braised to be served as a vegetable dish. Varieties include the Spanish black radish and the Daikon (or Mouli); a mild-tasting, large, white carrot-shaped radish from the Far East. The daikon often features in tempura dishes, and may also be cooked, dried and salted, pickled or grated raw and mixed with fresh ginger to make a sauce for fried vegetables.