The name radish is derived from the Latin words ‘radix’ meaning root, and ‘raphanus’ meaning easily grown. However, radishes are really a swollen stem rather than a root even though they grow underground. Thought to be a native of Asia, there are many varieties of radish that vary in size, shape, flavour and colour. The most common radish found in New Zealand is the red radish.
Radishes, like many salad vegetables, have a high water content and are therefore not nutrient dense. They are not consumed in high enough amounts to make a significant contribution nutritionally with the exception of vitamin C which they are a good source of. The main phytonutrients in radishes are the glucosinolates (also found in broccoli and cabbage) and anthocyanins in the red skin varieties.
Remove tops and refrigerate in a plastic bag. Use promptly.
Remove the green tops and scrub and rinse before cooking.
Radishes can be eaten raw as a snack, in salads and sandwiches or used as a garnish.