The origins of this cretaceous vegetable are uncertain, but they have been eaten in Japan, China and parts of Europe since prehistoric times. Records show they were enjoyed in ancient Egypt and Greece but were not cultivated in Britain until the 16th Century.

The popular red globe radish is low in calories with an abundance of flavour and crunch and provides a good amount of potassium, vitamin C, folate and fibre.
Radishes are most often eaten raw. Use a stiff vegetable brush and scrub radishes under cold running water. Do not peel, but pare away the top and root end then slice, dice, shred or serve whole. Large Chinese and Japanese varieties hold up well during cooking. They can be eaten raw, preserved or substituted in any recipe calling for turnips.

Daikon radishes are thought to aid in digestion, especially the digestion of fatty foods. It is a common ingredient in Japanese cooking and is always grated and added to tempura dipping sauce. Young daikons can be eaten raw but the larger ones – more than eight inches long – must be cooked. Always peel daikons. Cut up and left to simmer in stews and soups, daikons taste light and refreshing rather than heavy or starchy. Daikons are often cut into paper-thin slices by talented Japanese chefs.

The peppery flavour is most concentrated in the skin and so this can be peeled or cut off if the radishes are too pungent. For added crispness soak in iced water for an hour before use. The tops can be used in salads or cooked like other greens.
The following recipes use UK-grown red radishes, which are available in all supermarkets and greengrocers.

Hot Radish, Lime and Mint Salsa – from Waitrose
Serves 6

Ingredients:

• 1 clove garlic
  
• 1⁄2 chilli, finely chopped
  
• Salt
  
• 2 tbsp lime juice
  
• 4 large ripe tomatoes, chopped
  
• 6 radishes, roughly chopped
  
• 1 small red onion, halved and sliced
  
• Handful of mint leaves, chopped
  
• 1 tablespoon virgin olive oil

Method:

With a pestle and mortar, pound the garlic and chilli to a paste with a sprinkling of salt. Add the lime juice. Stir with the remaining ingredients and leave for an hour. Season with more salt and add fresh mint leaves before serving.

Spring Potato Salad with Radishes

Ingredients:

• 900g new potatoes, peeled and cut into 1/2 inch pieces
  
• 225g asparagus, trimmed and cut into 1 inch pieces
  
• 50g thawed frozen green peas
  
• 1tbsp rice vinegar or white wine vinegar
  
• 75g sliced radishes
  
• Creamy Tarragon Dressing:
  
• 60ml reduced-calorie mayonnaise 
  
• 60ml plain low-fat yogurt 
  
• 1⁄2 tsp tarragon leaves; crushed
  
• Salt
  
• Pepper

Method:

Mix all the dressing ingredients together in a bowl.
Place potatoes in a large saucepan with enough water to cover and bring to a boil. Boil until potatoes are nearly tender.
Add asparagus and peas and cook until asparagus are barely tender, which should take about two minutes. Transfer vegetables to a colander and drain. Place vegetables in a large bowl, add vinegar and toss to coat. Add the radishes and the creamy tarragon dressing and toss to coat. Serve warm or cover and refrigerate until cold, which should take about one hour.

Spring Radish Salad

Ingredients:

• 1 bunch fresh radishes
  
• 2-3 very sweet carrots
  
• 2 bunches arugula
  
• Salt and pepper to taste
  
• Extra Virgin olive oil
  
• 2 tbsp freshly grated Parmesan cheese
  
• Lemon wedges

Method:

Trim the radishes and slice them thinly. Peel the carrots and cut them on the diagonal into very thin slices. Snap off the tough stems from the arugula. Gather the arugula into a bunch and cut it crosswise into strips.
Arrange the arugula on a platter. Scatter the sliced radishes and carrots over the arugula. Season with salt and pepper to taste. Drizzle with enough olive oil to lightly moisten the vegetables. Sprinkle the Parmesan over the top. Serve with lemon wedges to squeeze over the salad.