Organic Bunched radish
Plump, crisp, peppery radishes, with bright red skins and pale flesh. Easy to grow, quick to harvest, and a delight on the plate.
Bright, peppery and crisp, the oft-overlooked radish is a very fine thing. Easy to grow, quick to harvest, and a delight on the plate. These fresh summer radishes are bunched with their leafy tops; for zero waste (and an extra seasonal treat), you can eat the leaves, too!
The crisp texture and vivid colour of a radish will bring life to all sorts of salads and stir fries. One of our favourite things is just to eat them with butter and salt. A soil-fresh radish, a dab of butter, a pinch of sea salt and a sunny day; simplicity itself.
Country of originProduced in
- The UK
How to prepare
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. They 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. Halve and simmer in a pan with brown sugar, balsamic, butter and a little water until tender and covered in syrupy glaze – about 15 minutes. Or, simmer in stock until tender, toss in butter, sprinkle with fresh herbs and eat as a side dish.
BBQ: Radishes are almost always served raw, but we often roast, braise or BBQ them on the farm when we have a glut. The heat softens the hot peppery notes, but take care to avoid overcooking; their slight bite is part of the charm. Cooking them on skewers makes them easier to turn, and stops the smaller specimens from disappearing between the bars. Keep the small ones whole, but cut any large ones in half. Baste them with olive oil and season liberally with salt and pepper. Place them directly on the bars. 5-6 minutes should be enough, turning often until lightly coloured and starting to soften. Eat straight from the skewer, or slide them off and slice straight into a salad or side.
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. Keep in the fridge.
Grown by Riverford on Wash Farm, Buckfastleigh, 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.
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Teriyaki pork and braised radishes with star anise rice
Serves: 2 Total time: 40 min
Steak and blue cheese salad with a walnut dressing
Serves: 2 Total time: 35 min
Scandinavian-style beetroot and potato salad
Serves: 4 Total time: 1h 20 min
Mushroom dahl with radishes, rice and yoghurt
Serves: 2 Total time: 30 min
Spinach and ricotta gnocchi
Serves: 2 Total time: 1h
Serves: 4 Total time: 5 min