Types of Radishes

Selection and storage

The most commonly available types of radishes are red skinned oval radishes, white radishes and Chinese radish or daikon which is an oriental radish that resembles a fat, white carrot. Select radishes that have unblemished, firm skin and perky green leaves. Radishes keep best with there tops removed in the crisper section of the refrigerator.


Radishes are available all year round but peak season is autumn- winter.


Radishes have a fresh, peppery flavour and are generally used raw with the skin either grated or finely sliced or chopped. Chinese radish are used in sushi and can also be braised.

Nutrition Information

Red and white radishes contain a large amount of vitamin C and are rich in minerals like sulphur, iron and iodine. Chinese radish contains vitamin C, potassium, magnesium and folate, as well as sulphur, iron and iodine


About, Selection and Storage

The white, tapered roots of the horseradish plant, a member of the Brassica family, can used fresh or preserved and made into horseradish relish. Store covered in the the refrigerator.


Most of the year


Use fresh or make into a sauce. However, once grated, if not used immediately or mixed in vinegar, the root darkens, loses its pungency, and becomes when exposed to air. Goes with beef, vinegar and cream.

Nutrition Information

Fresh horseradish contains potassium, calcium and magnesium and good amounts of Vitamin C.

Chinese Radish or Daikon

A long white root vegetable up to 40cm in length, also called white radish, chinese radish and daikon by the Japanese who use it frequently in their cuisine. Peel and chop or grate finely for use in marinades, salads and as pickles.


Red Radish

Red or white skinned small round varieties with a strong, sharp flavour. Use peeled or unpeeled in marinades or salads.