Radishes — season, tips, and recipes in New Zealand
Radishes is a vegetables available in New Zealand during September, October, November, December, January, peaking in October, November. This page is a practical guide for home cooks: when to buy radishes, how to pick a good one, how to store it, what it goes well with, three original recipes, and detailed nutrition information.
One of the fastest-growing vegetables: ready in 3-4 weeks from seed. A great one for kids to grow.
How to pick a good one
Rock-hard. Any sponginess = past it. Leaves are edible. Bright colour with no cracks.
How to store it
Remove leaves (they draw moisture). Fridge in water for extra crunch, or in a bag for a week.
Goes well with
butter: Radishes with salted butter is a French combination -- the fat moderates radish's sharpness and the salt amplifies it. One of the better two-ingredient dishes.
anchovy: Anchovy's intensity and radish's pepper create a combination used in French cooking as a simple starter. Both are assertive; together they amplify rather than cancel each other.
mint: Mint's coolness and radish's heat create an interesting contrast. Used together in spring salads where both are at their best simultaneously.
Recipes
Radishes with Butter & Salt
The French way. Perfect.
Ingredients: bunch radishes, good butter (softened), flaky salt
Method: Wash radishes, leave a bit of stem. Serve with butter and salt on the side. Spread, dip, eat.
Roasted Radishes
Completely transforms them.
Ingredients: bunch radishes, 1 tbsp olive oil, 1 tbsp butter, salt, squeeze lemon
Method: Halve radishes. Toss with oil and salt. Roast 200C for 15 min. Toss with butter and lemon.
Radish & Apple Salad
Crunchy, peppery, fresh.
Ingredients: bunch radishes (thinly sliced), 1 apple (thinly sliced), handful mint, 1 tbsp olive oil, 1 tbsp lemon juice, salt
Method: Toss everything together. Eat immediately.
Nutrition
One cup provides 25% of your daily vitamin C. Only 19 calories. The peppery flavour comes from glucosinolates, the same anti-cancer compounds found in broccoli. Contains anthocyanins (in red varieties) and isothiocyanates. One of the most nutrient-dense foods per calorie.