Remove the leaves if they are still attached, otherwise they’ll start to draw moisture away from the radish itself. You can use the leaves in salads and stir fries, so there’s no need to waste them.
Radishes can start to soften quite soon after picking. To pep them up, drop into a bowl of iced water, They’ll be fresh, perky and crisp after a couple of hours. Radishes are easy to prepare – just leave them whole, or slice thinly.
If you’re not such a fan of the strong, peppery flavour, cooking radishes softens and sweetens them. Simmer away in a little stock for a few mins, toss in some butter and fresh herbs, and serve as a side dish. Or try radishes roasted in olive oil with garlic and herbs for about 20 mins, until tender.
Country of origin
Grown in the United Kingdom.