30+ Radish

Ancient Egyptian labourers were sometimes paid in radishes (and onions and garlic). Green radishes were valued as ornaments during China's Shang dynasty. Mexico's Noche de Rabanos (night of the radishes) is a radish-carving competition that takes place on December 23rd.

Radishes are diverse in shape and colour. They range from the familiar red globe through the black/nero tondo, watermelon, luobo and red king to the daikon/mooli which can be white, purple, red or green.

The longest ever radish, according to the Guinness Book of Records, was over 7m long and was a variety of daikon/mooli grown in the Midlands. The heaviest ever radish was grown in Japan and was a Sakurajima daikon. It weighed almost 46kg.

Radishes are 95% water. They are a good source of vitamin C and also contain B6, folate, potassium, manganese, calcium and fibre. Their phytonutrients are anti-inflammatory and antioxidant and support detoxification. They support heart, skin and gut health. Radish tops are also edible and are a source of vitamins C, K, potassium, magnesium and iron. However, they also contain goitrogens which can block iodine absorption and impair thyroid function.

Radishes are often eaten raw in salads, but they can also be fermented in kimchi or pickled. They can be roasted or added to stir-fries, curries, soups and stews. Radish greens can be eaten in salads, added to other dishes or used to make pesto.