The humbe radish, that spicy little salad vegetable, is often overlooked in favour of bigger, brighter veggies. But here are a few facts that might make you look twice next time you’re in the vegetable aisle or wandering through le marché en France…
- Radishes are produced all year round in France, although peak season is from March to June.
- They are mainly grown in the Pays de la Loire.
- 50 varieties are grown in France.
- 47,636 tonnes of radish were grown in France in 2021.
- The French consume an average of 1.5 kg of radishes – called radis in France – a year.
- You can get pink, red, white and black versions, as well as elongated, round and egg-shaped ones. There are three main families:
- Black radish is the first species of radish cultivated by man. It has to be peeled before eating.
- Small radishes, plain or bicoloured, are the most common varieties.
- Japanese radish, also called daikon, can weigh up to 1kg. A cousin of the black radish, it has a milder taste.
- Commonly eaten raw, you can actually cook radishes, but be quick about – overcooking destroys their flavour and texture.
- The leaves of the radish are edible too – cook them and serve as a side dish or in a soup. Waste not want not, as they say!
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