Fast-growing radishes are the first field-grown salad crop of the British growing year. Available from mid-April radishes are harvested all the way through until late October (depending on the weather).
The largest proportion of the British radish crop is grown on farms in Norfolk, where the farmers have specialised in radish crops for over 30 years. Radishes don’t like too little or too much water which is why they are grown in the Norfolk Fens, where a combination of low rainfall and a light soil that retains the water make for perfect growing conditions.
Cooking & Eating
Radishes are sometimes sold with their leaves on, tied into bunches, or ready-topped in bags. The leaves can be used in salads but should be used immediately otherwise they begin to wilt. The radishes themselves should be firm and crisp, and kept in the salad drawer of your fridge where they should last for up to two weeks (always remove the leaves before storing).
Radishes are usually eaten raw, on their own as snacks (delicious with a little butter and dipped into salt) or in salads and sandwiches. They can be cooked for a short time, so can be added into stir-fries for the last couple of minutes of cooking, or why not try sprinkling chopped radish onto fresh vegetable soups as a healthy alternative to croutons.
Wash gently to remove any soil. Trim off the tops and tails and slice, or cut into chunks. If eating with a dip, such as mayonnaise leave a little of the green stalk to act as a handle. For added crispness soak in iced water for an hour before use. The tops can be used in salads or cooked like other greens.