Nature

Radish

The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy texture. Among the most popular varieties are the small, cherry-sized common variety which has a red skin and white flesh. You can also find black radishes, popular in eastern Europe, which are more strongly flavoured, as well as large white mooli or diakon radishes, which are shaped like carrots. They are popular in Asian cookery and have a very mild flavour. Radishes are rich is folic acid and potassium and are a good source of vitamin B6, magnesium, riboflavin, and calcium. All year round, though the British season runs from May to mid October. They're extremely easy to grow from seed, whether in an allotment or in a window box. Find out more about growing radishes at Garden Action.