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. Radishes are rich is folic acid and potassium and are a good source of vitamin B6, magnesium and calcium.
To increase the crispness of radish, soak them in iced water for a couple of hours. To prepare wash, then chop off the greens and the root. They can be left whole, sliced or chopped depending on your needs. Only prepare radishes just before using (they loose potency when cut).
Best kept refrigerated in a perforated bag for around 3-4 days. Always trim the leaves off before storing, as they’ll draw moisture from the radish itself.
A typical 100g portion of radishes contain 16 calories, 3.4g carbohydrate, 0.1g fat, and 0.68g protein.