Red Radish Bunch are usually eaten raw. Dip them in butter and flaky salt, or slice thinly onto a salad. You can pickle or roast them. Try adding them to a risotto for some crunch.
Red radishes are mainly used raw in salads or as a garnish. White radishes may be eaten raw or boiled, baked or used in Asian cooking and in pickles.
Rich in ascorbic acid, folic acid and potassium as well as a good source of vitamin B6, riboflavin, magnesium, copper and calcium.
Buy your fresh radishes from Jesmond Fruit Barn online shop now or shop in store.