Radish

A member of the mustard family, radishes have a peppery, sometimes hot, flavour and a fresh crunchy texture. A good source of folic acid an B6, British radishes are generally in season from May to October, the most common being the smaller grape-sized variety with red skin and bright white flesh. Great in salads, which is where most people tend to use them, the radish is surprisingly versatile and can also be roasted and fried and is often included in oriental dishes to add a little 'bite'. Try adding them to wraps or sandwiches or adding to a stirfry with soy and sesame.

Tips

Soak them in iced water for a couple of hours if you need to restore a little lost crunchiness!
Make sure you radishes that are firm to the touch with bright green (not wilting) tops
You can keep radishes in the 'fridge for 3 or 4 days if they are in a breathable bag with any leaves removed
Small is beautiful! Avoid larger radishes as they are not as tasty and tend to be softer
Only cut and prepare radishes when you want to use them, as they won't keep for long once cut