Vegetable
Radish
Radish is a small, round or long root with crisp white flesh and a peppery bite. Red globe radishes are the common type. French breakfast radishes are long and milder, while daikon is a large white radish used in Asian cooking. Radishes grow quickly, which makes them cheap, and they appear in Australian shops through most of the year. Radishes give vitamin C and fibre. Slice them for salads, serve them with butter and salt, quick pickle them, or roast them until they turn soft and sweet, which loses most of the peppery heat. The leaves are edible and can be wilted into soups or blended into pesto, as long as they are fresh.
In season in Australia
Available all year- January: in season
- February: in season
- March: in season
- April: in season
- May: in season
- June: in season
- July: in season
- August: in season
- September: in season
- October: in season
- November: in season
- December: in season
National guide. Local seasons vary by state.
Need help growing radishes? Try Planting Season
Illustration generated with AIHow to choose
Choose radishes that feel firm and heavy, with smooth, bright skin and no cracks or soft spots. If the leaves are attached, they should look fresh and green. Pass over radishes that feel spongy or hollow when pressed, as they are likely to be woolly and bland inside.
How to store
Remove the leaves, which draw moisture from the roots. Keep radishes in a container or loose bag in the crisper drawer for 1 to 2 weeks. A damp paper towel in the container keeps them crisp. Cut radish keeps for 2 to 3 days. Use the leaves within 2 days.
Freezing
Not recommended. Radishes are high in water, so they turn soft and limp after freezing. Use them fresh, or pickle them instead, which keeps them for 2 to 3 weeks in the fridge. Roasted radishes can be frozen but are not as good once thawed.
Too many radishes?
Quick pickle them in vinegar, sugar and salt, which keeps for 2 to 3 weeks in the fridge. Roast them with butter until tender, or slice them into a salad with cucumber. Blend the fresh leaves into pesto, or simmer daikon in soup.
Radish recipes
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Radish questions
Why are my radishes hot?
Radishes are naturally peppery, and the heat increases when they are grown in hot weather or left in the ground too long. To soften the bite, salt and drain the slices, soak them in cold water or roast them.
Can you cook radishes?
Yes. Roasting, sauteing or braising radishes makes them soft and sweet and removes most of the heat. Roast halves at 200 C conventional (180 C fan-forced) for 20 to 25 minutes, with a little oil and salt. They turn pale pink as they cook.
Why are my radishes woody or hollow?
Radishes left in the ground too long, or stored for too long, turn woody and hollow. Choose small, firm radishes and use them within a week or two. A squeeze test helps: a hollow radish feels spongy.
Can you eat radish leaves?
Yes, fresh radish leaves are edible and taste mildly peppery, like rocket. Wash them well, then wilt them in a pan or blend them into pesto or soup. Use them within a day or two, as they wilt quickly.