It is the season of the humble radish, often under rated and you either love them or hate them! Did you know the radish originated in China hundreds of years ago and then became an important food of ancient Egypt, Greece and Rome? Radishes were cultivated in Egypt at the time of the Pharaohs.
These were picked yesterday from our community allotment, only planted a few weeks ago. Usually takes between 3-5 weeks from planting to harvest. Very easy to grow and very versatile. Often eaten raw and the greens disposed of and has a lovely peppery taste.
The radish is rich in antioxidants and minerals which can help to lower your blood pressure and reduce the risk of heart disease. You don't need a lot of space just a pot with some compost put the seeds in, water it and watch it grow!
There is no need to waste the greens of the radish it can be used as a pesto, replacement for lettuce in a salad or a sandwich or a side dish sautéed with onion and garlic. This is one of the things we will be trying next time we are cooking at the allotment.
There are a lot of recipes out there for cooking your radishes but if you prefer to keep it simple why not simply roast them?
Ingredients
400g radishes
6 garlic cloves, unpeeled and bashed
1 tbsp rapeseed oil
Method
STEP 1Heat the oven to 200C/180C fan/ gas 6. Tip the radishes and bashed garlic cloves into a roasting tin, season well and drizzle with the oil. Toss to coat the radishes and garlic.
STEP 2Roast for 30-40 mins, or until the radishes are tender. Squeeze the garlic from its skins, then stir gently and serve.
What do you think of the radish? do you have a recipe you could share with us?