Hand drawn image of Radish


Raphanus sativus

Plump, crunchy radishes, a dab of butter, a pinch of sea salt... A simple joy, like so many of the best things in life. They make also a refreshing, peppy addition to salads, slaws and stir-fries.

Image of Radish being produced

In the kitchen


They will keep in the fridge for 4-5 days but are best eaten as soon as possible. If they start to look lacklustre, pop them in a bowl of iced water to revive and refresh. Cut away the leaves before storing to stop them drawing away too much moisture. If the leaves are in good condition, save and use them too.

Prep & Cooking tips

They shouldn’t need much more than a good wash and a gentle scrub with a veg brush. The leaves will need a wash too.

It is always nice to retain the beauty of the natural shape; cut width or lengthways cuts rather than chunks or dices.

They are most often eaten raw, as a crudité or part of a salad. They can be cooked; lightly braised or with a little wine and stock is best. The leaves can be added to soups and stews, cooked as a side of greens or even made into a raw pesto.

Easy ideas

1. Salad

Try a simple salad of thinly sliced radishes and oranges with a lemony dressing. Or, try this recipe for Scandinavian-style beetroot and potato salad.

2. Braised

For a sweet summery side, halve and simmer in a pan with brown sugar, balsamic, butter and a little water until tender and covered in syrupy glaze – about 15 mins.

3. Simmer

Halve and add to a pan with a little stock, simmer until tender then toss in butter and sprinkle with freshly chopped parsley or dill.

Goes well with

Green beans
New potatoes
Salad leaves
Soft green herbs
Spring onions

Radish recipes

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In the field

  • Meet the grower: Guy Singh-Watson, Riverford on Wash Farm, Devon.

    Riverford founder Guy Singh-Watson started the business at Wash Farm in South Devon in 1987, and we’ve been growing organic veg at Wash ever since.

    Read more



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