Food Glossary

Delicious, crunchy, peppery radish


There are many different varieties of this root vegetable. The most well-known type of radish is the small round bright red-skinned type which has a contrasting white flesh.

Uses: Radishes are usually served raw in salads. They add a delicious crunchy texture and a peppery flavour. They can be left whole or sliced. Radishes are also a popular garnish for savoury foods.

To store: Keep in the fridge for up to 3 days.

To prepare: Trim the root and top and rinse thoroughly in cold water before serving. Small to medium radishes can be served whole or sliced, whole radishes are best served sliced.

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