
And it's not just their pretty colour that makes radishes so healthy. Their peppery flavour comes from sulphoraphane and related compounds – the very same compounds which have given broccoli its superfood status. Pink radishes contain a substantial amount of sulphoraphane.
Pink radishes are in season from April to October. Or you can get the children involved and grow your own, planting in a sunny position and at intervals of three weeks for a summer-long supply.
Choosing and storing
Select firm-skinned radishes, with no blemishes. If they feel soft, they are likely to be spongy inside.
Store in the fridge.
Preparation
To make them even crunchier, soak radishes in iced water for a couple of hours.
Radishes can soften as a result of dehydration - to restore their natural freshness, soak in iced water as above.
Wash, then chop off the greens, if present, then slice off the root. Leave whole, slice or chop, as required.
Only prepare just prior to serving to retain maximum health benefits.
Citrus Chinese Leaf Salad

Serves: 4 to 6
Preparation time: 6 minutes
You’ll need:
- 300g Chinese Leaf, shredded
- 2 oranges, peeled, quartered and sliced
- 8 to 10 radishes, trimmed and sliced
For the dressing:
- 2 tablespoons orange juice
- 4 tablespoons sunflower oil
- Sea salt & freshly ground black pepper
What to do:
- Arrange the orange and radish slices on a bed of Chinese Leaf.
- Whisk the dressing ingredients together and pour over the salad.
* G’s Marketing currently supply c.65 per cent of all radishes sold in UK supermarkets
For more information about radishes visit www.loveradish.co.uk.