Peppery flavoured root vegetable that is part of the mustard family, radishes have been eaten since prehistoric times and are said to have sustained the Egyptian slaves who built the pyramids. The name is derived from the Latin word for root. Radishes came to Britain in mid-16th century and are high in vitamins B and C as well as calcium.


Radishes are wonderful for a crudité platter, dipped in creamy dressing or spiced salt. They are often served simply with unsalted butter and sea salt flakes. When sliced, they make a good addition to sandwiches of smoked salmon and cream cheese and are pretty when used in salads of leaves or couscous. Radishes often feature in Middle Eastern recipes and go well with oranges and pine nuts. If the leaves are young, green and perky you can eat them too, or use them in soup. Less well known is that the little radishes usually eaten raw can also be steamed, braised or roasted.