Recipes and Facts – Radish

Radishes are members of the Brassicaceae (mustard or cabbage) family. The root is related to kale, broccoli, cauliflower, and horseradish, among others.

Radishes are a great low-cal snack; one cup of sliced radishes has only 19 calories.


Gzik – Polish Cheese on Toast

Black radish – Roasted with olive oil

Black radish – Shredded raw salad

Black radish – Mash

Gzik – Polish Cheese on Toast – From Farm Member Nicola

  • 150g Twarog (polish soft cheese) – can be substituted with a pot of cottage cheese
  • 3 tablespoons of sour cream – can be substituted with crème fraiche/Greek yoghurt
  • 1-2 bunches of radishes diced into cubes- quantity depends on what you get in your veg bag!
  • 1 bunch of chives
  • Salt and pepper
  • Slices of soured gherkins put on top (optional)
  • Slices of bread – toasted or fresh e.g. sourdough.  We toast slices of ‘Romanian bread’ from Colchester’s Blackberry bakery

Mix soft cheese with sour cream to get a smoother, less lumpy consistency.
Add in radishes, chives, salt and pepper

Spread mixture on toast
Add slices of soured gherkins on top

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Black radish – Roasted with olive oil – From Organic

Preheat the oven to 200 degrees. Peel and chop the root to equal-sized pieces. Coat lightly with olive oil, sea salt, and flakes of chilli, and roast for about 20 minutes, with one break to toss them around in the pan in between.

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Black radish – Shredded raw salad – From Organic

Because Black radishes are a bit spicier and tougher than most types, combined with the sweetness of carrots and tartness of fresh apples, they’re a lovely combination. Use lots of fresh lemon juice and let it soak in for a while, along with good olive oil, and finish it with a few mint sprigs for extra refreshment.

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Black radish – Mash – From Organic

This could lend a hint of flavour if blended with mashed potatoes, or it could be the start of a creamy radish soup if simmered with stock.

To concentrate the flavour, roast the radishes in their skins, sliced in half flesh side-down on a baking tray or roasting pan.

After a good 40 minutes or so, the flesh shrinks back and allows the skin to be easily peeled off the bulb once cool. Mash with butter, oil, or margarine, salt and black pepper.

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