Bunched rainbow radish
A striking mix of fresh, colourful radish varieties, straight from the fields and bunched with their leafy tops.
A striking mix of fresh, colourful radish varieties, straight from the fields and bunched with their leafy tops. Plump, crunchy and with a distinct peppery kick, these make a vibrant and refreshing addition to salads, slaws and stir-fries.
We’ve tried many radishes in our quest to bring you outstanding flavour. We’re always looking for varieties that are firm, crunchy and peppery – and if they bring a bit of colour too then all the better. This rainbow mix is the next best thing to growing your own. This season, it will include Celesta and Amenthys (Red), Purpella and Venus (purple), and Albena and Luna (white); we’ll send you a mix of what is best each week.
Country of originProduced in
- The UK
How to prepare
As these are straight from the fields, they’ll need a wash and possibly a light scrub to remove any soil. It is always nice to retain the beauty of their natural shape; cut width or lengthways rather than into chunks or a fine dice.
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 heat softens the hot peppery notes, but take care to avoid overcooking – a slight bite is part of their charm. The leaves can be added to soups and stews, cooked as a side of greens, or even made into a raw pesto.
BBQ tip: Radishes are almost always served raw, but we often roast, braise or BBQ them on the farm when we have a glut. 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 mins 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 both in the fridge. If they start to look lacklustre, pop them in a bowl of iced water to revive and refresh.
Grown by James Foskett, Woodbridge, Suffolk
James Foskett farms a rainbow of ten different organic vegetables, including green beans and peas, tasty sweetcorn cobs, bunched carrots, onions and radishes.
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Serves: 2 Total time: 30 min