Radish

Raphanus, spp

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Radish

Winter melon

The most common variety is the small red radish, but there are many others of varying shapes (both elongated and round) which can be yellow, black or white. One of the more unusual is the daikon or Japanese radish. Radishes are available all year round. Choose firm ones with bleft, well defined colours. Radishes can be eaten cooked (usually boiled) in savoury dishes, but are most often sliced or grated and eaten raw. They are also sometimes pickled.
  • Low-fat. High in calcium, iron and vitamin C.