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.
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