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While many vegetables have been pushed upon us at the dinner table as children, you don’t often hear parents say “eat your radishes.” Broccoli, spinach, green beans and asparagus are the more common offerings children are encouraged to eat, but it might be worth adding radishes to the repertoire. Same as broccoli radish is a cruciferous vegetable with a host of health benefits but are typically under-appreciated.

Per 125g.

However one fan of them Jamie Oliver would encourage us to make more use of them with this recipe for a crunchy radish salad . He sometimes also suggests adding a little fresh chilli and chopped coriander to this easy recipe.

  • 1 bunch of radishes
  • 2 tablespoons red wine vinegar
  • 2 tablespoons caster sugar


  1. Trim and finely slice the radishes.
  2. In a bowl mix together the vinegar and sugar.
  3. Add the radishes and toss together, with a pinch of sea salt, leaving to marinate for 10 to 15 minutes.


The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy texture. Among the most popular varieties are the small, cherry-sized common variety which has a red skin and white flesh. Radishes are rich is folic acid and potassium and are a good source of vitamin B6, magnesium and calcium.

To increase the crispness of radish, soak them in iced water for a couple of hours. To prepare wash, then chop off the greens and the root. They can be left whole, sliced or chopped depending on your needs. Only prepare radishes just before using (they loose potency when cut).

Best kept refrigerated in a perforated bag for around 3-4 days. Always trim the leaves off before storing, as they’ll draw moisture from the radish itself.

A typical 100g portion of radishes contain 16 calories, 3.4g carbohydrate, 0.1g fat, and 0.68g protein.


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