Radishes, not just for salads!
There seems to be so many people that believe radishes are just a salad adornment. They are a wonderful vegetable that can be used in many dishes. They are the same family as turnips but much quicker to grow. Firstly I would be jumping the gun if I didn’t point out they are ready to harvest in just four to six weeks. The leaves are an excellent addition to soups and stews. They can also be sautéed in olive oil and garlic as an alternative side veg. I always trim and cut them when I harvest radishes and pop them in a bag in the freezer. I can then use them anytime I’m cooking straight from the freezer. Now as for the radishes themselves, trim them and pop in a pot. Just cover with water, a knob of butter and som salt and black pepper. Bring to the boil and simmer til the water has evaporated. Serve as an accompaniment to any meal. They are also great in soups and stew or anywhere you would add turnips. Give them a try, I don’t think you will be disappointed!
