Everything you need to know about… Radishes

The Fruit & Root Crew are on a mission to uncover some of the stories behind the hero seasonal food we eat – from juicy fruits to veggies with va va voom!

It’s June, and we’re going underground … to meet a tasty treat that’s both crunchy and colourful.

Now, what do you think it is, fruit or veg? Only one way to find out!

“GET READY… TO SPIN THE PEEL OF FORTUNE!”

So this month’s hero is a vegetable – the one and only… Radish!

That’s right! Our Hero Veg of the Month is the peppery, pocket-sized chomp. Tiny, round and totally refreshing, radishes might be small, but they’ve got a BIG flavour! Let’s dig in and root through some radish facts!

Radishes are part of the mustard family, which also includes broccoli, kale and horseradish! And there’s a clue in the name there. We’ve eaten them since ancient times, with records going back to China, Egypt and Greece, although the name radish comes from the Latin word radix, meaning root.

They’re really quick to grow and need less water than other root vegs – going from seed to plate in just 28 days! And they STILL pack a punch as a great source of vitamins, fibre and other nutrients to keep your heart and immune system strong.

Here’s some ridiculous radish facts for you!

In Mexico there’s a festival called The Night of the Radishes. People carve radishes into saints, animals and full Nativity scenes!
In old-time Vermont, if something was totally broken, say like a cart… people would say it had “This cart’s had the radish!”
Radishes were once thought to help with muscle pain and even sore throats. Turns out they’re rich in vitamin K, which helps relax muscles! No wonder ancient Egyptians and Greeks loved them.

There are many types of radish – from red and purple to black and white, even pink-centred ones called Watermelon radishes!

Perfect if you want your salad to look like it belongs on a unicorn’s dinner plate. Here in the UK we grow more than half a billion radishes every year, mostly between April and October. Come on, let’s find out more, down on the farm.

“OVER TO OUR GURU GROWERS… MEET THE FARMER!”

The busiest time for farmers starts around St George’s Day in April, when radishes become the first open-field salad crop of the year.

We grow them mainly on peaty soil which keeps just the right amount of moisture and has hardly any stones, which helps protect the roots.

Radishes grow super fast, and the flavour actually depends on the weather, the warmer it is, the spicier they get!

We mainly grow red round radishes, but also sometimes mix in some French Breakfast – they’re the long and pink ones, with a white tip, and Purple Globe varieties.

Radishes are brilliant because they don’t need loads of water, and we can often get more than one crop from the same field in a single season.

The best part of my job? Seeing those little green leaves pop up in March, and then harvesting bright red radishes just a few weeks later.

The trickiest part? Dodging late frosts, they can wipe out a crop overnight!

Time to munch some radishes! Here are a few cool ways to eat this peppery veg.

“GET IN MA BELLY!”

If you like coleslaw, why not try Radish slaw, mix grated radish with carrot and yoghurt for a crunchy salad – great with pulled pork or burgers on the barbie!

Radishes are great all year round though – they make a delicious warming soup – especially with potato, for a creamy winter winner.

And what about roasted radishes, yes, you can roast them! They go sweet and mellow in the oven… or try Radish chips, slice thinly, bake or air-fry, and dip in hummus!

Or just munch them raw! they’re great to dip them in cream cheese, tzatziki, or peanut butter. Don’t knock it till you try it!

Another favourite is a radish sandwich. Crunchy, spicy, weird, and totally Georgia.

From ancient Egypt to English lunchboxes, radishes have always rocked. So next time you’re in the shop, grab a bunch and give them a go!