Crunchy and small with a sweet mild flavor. Great for snacking and popping into dips. Eat the whole thing. Slice the roots and any leaves and throw into a stirfy. Slice the bulb and add.
To bring our more of a nutty flavor roast or grill them. They are super in salads, add to wraps, soups and pastas for that crunch,
If you need potassium they are full of it along with Vitamin C, folate, calcium and magnesium.
To store: To keep bulb juicy take off any green tops and use these. Then store either: the bulbs wrapped in paper towel in a container with one lid side open. Or fill bowl with water and put bulbs in and put bowl into fridge. Good for about 5 days before it loses moisture.
They call this the ‘breakfast radish’ as it is great sliced on an egg in the morning – good way to get Vitamin C. Slather avocado spread on toast with finely sliced radish. Combine finely sliced radish, bacon and add to an omelette.
- Prepare chopped tarragon and fresh parsley. Heat oven 200C. Then pop whole radish into a bowl with olive oil. Add salt. Mix. On a baking sheet put into the oven.
- Leave for 30 to 40 minutes. Regularly turn.
- Heat a frying pan with garlic, herbs, oil. Add radish and heat through. This way the herbs are not burnt.