What the experts say...
Radishes, like those little pots of cress, are one of the overlooked pleasures of the British vegetable repertoire. There are three main kinds of summer radish. Most familiar to us in this country are the almost-spherical globular varieties, which include our common radish, and tend to sweetness. Then there are the French breakfast radish type, longer and blunt-ended with a distinctive white tip. They are less sweet, sometimes with a faint bitterness. Radishes have only one calorie each, so if, like me, you have one too many good meals under your belt, then snack on them plain or dipped in Greek yogurt with a sprinkling of toasted sesame seeds and salt. Read more of Xanthe’s Telegraph article on radishes.
Xanthe Clay – Food writer for the Daily Telegraph
A radish with bread and butter is one of those modest pleasures that is as nourishing to the soul as tomatoes and salt or salami with gherkins. It was their destiny to find each other for man’s joy.
Valentine Warner, TV presenter and author of ‘What to Eat Now’
To eat them raw, just wash the roots and have them with sea salt. To help the salt stick smear the radishes in some salted butter.
Sarah Raven – Food writer
Crisp, peppery little summer radishes are indeed the perfect way to kick–start a meal, bold enough to set the gastric juices flowing, yet barely denting the appetite.
Sophie Grigson – Author of The Vegetable Bible
I love, too, the generous bunches of radishes at the market, their leaves tied with rubber bands, their tips as clean and white as snow.
Nigel Slater, chef and presenter
Peppery, breakfast radishes are full of flavour now. Trim away all but a small stub of their stems for ease of eating. They are gorgeous munched for breakfast in the Victorian style with potted shrimp, watercress and plenty of buttered toast.
Sybil Kapoor, Waitrose Magazine
