The radish is a plant whose edible fuchsia and white root is used in cooking. The texture of the root is crisp and crunchy like a carrot and its flavour is hot and peppery. Radishes can be cooked but are arguably best raw, either added to salads, marinated in vinaigrette, or eaten as a snack with a sprinkling of celery salt.
Rice bowl with ginger, radish and avocado
Summer salad
Smoked mackerel, radish, cucumber, dill and bulgur wheat grain bowl
Prawn cocktail
When choosing radishes, look for bright green leaves, which indicate freshness and quality.
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