BBC Good Food Magazine

Are there different varieties?

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Traditiona­l summer radishes are red-pink on the outside and white inside. These can be round, or long like the French Breakfast type and are generally eaten raw. Winter radishes are larger, with skins of purple, black, brown or white. They’re good for grating into salad or cooking in stews. Asian radishes, usually eaten raw, may have colourful flesh. For microgreen­s, the winter types are recommende­d as summer radish leaves can have an unpleasant texture. Finally, radish seed pods are delicious – try a variety called Munchen Bier.

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