Radishes are a new discovery for me. Not very radical I know, but when something is new (however old) its always exciting. I have dabbled with them in the past, but never succeeded. If I ever managed to harvest them before bolting, they sat in the kitchen looking lovely but untouched. Usually though they bolted while my back was turned.
This year I have truly found radishes. Just two varieties, the elongated French breakfast (although despite their surge in popularity they haven’t made it onto our breakfast table) and the round Rudolph. They have germinated on cue, they have waited patiently to be picked without flowering and they have been welcomed by my family as if they were the latest exotic ingredient from Ottolenghi.
It has meant getting out the dreaded mandolin, the one that sliced the end of my index finger a couple of years ago, but the mandolin will be needed shortly for courgettes anyway. Shavings of fresh firm radish (they must be fresh and firm otherwise the mandolin will do battle with them and lose) mixed with lemon juice, olive oil, fresh herbs and sumac makes a wonderful pre-dinner nibble. And so easy too.
Radishes also come up trumps as a handy snack in the vegetable garden or allotment, with nothing other than fresh air. Let’s hear it for the radish.