by Jason Ford
Ford on Food
Radish is the comeback kid of the culinary world.
They were very popular in the 1970s and 1980s, then fell out of fashion for a few decades.
But now there’s hardly a trendy food magazine or modern salad that doesn’t feature thin slices of this colourful ingredient.
Radish is a peppery flavoured root vegetable, closely related to the mustard plant.
Due to its spicy flavour profile, radish isn’t everyone’s cup of tea. I find that people either love or loathe them.
Personally I’ve always been a big fan, and feel there is nothing more satisfying than growing your own, then eating them fresh from the garden.
They can be found in a variety of colours – usually red, white or black.
Radish also varies in shape, from a familiar small bulbous form to the more exotic elongated-shape found in Asia, such as Daikon.
The immature leaves of some radish varieties can also be eaten in salads.