Select Page

What are the health benefits of radishes?

Nature’s jewels: radishes, are part of the Brassica family and are known for their peppery (sometimes spicy) quality. The most popular variety and the one we see most often in the UK is the red-skinned radish – which are often a beautiful shade of pink!

  • One of the main health benefits of the radish is its supply of sulfur-rich phytochemical: sulforaphane. This compound helps to reduce the risk of cancer by preventing DNA damage to cells. This compound makes the radish heart-friendly, as well as other compounds like anthocyanins
  • Both radish roots and leaves contain antioxidants, with the roots supplying compounds like pyrogallol and other phenols.
  • Radishes also contain Vitamin C which protects the body’s cells from the damaging effects of aging or living an unhealthy lifestyle. Source: BBC Good Food

Try our super adaptable quick pickled radish recipe to make your radishes last a little longer. 

    Quick Pickled Radish Recipe

    Ingredients (for 1 jar)
    • 100g red-skinned radishes, finely sliced
    • 3 slices fresh ginger
    • 2 bay leaves
    • 1 tsp black peppercorns
    • 1 tsp sichuan peppercorns
    • 1 tsp fennel seeds
    • 1 tsp caraway seeds
    • 300ml cider or white wine vinegar
    • 1 tsp salt
    • 200ml water
        Quick pickled radish recipe
        1. Add all your ingredients except for the radishes to a saucepan and bring it to a boil.
        2. Feel free to swap out the aromatics for things you might have in your cupboard e.g. mustard seeds, dill etc. to suit your tastes.
        3. Once you’ve brought your pickling liquid to the boil, turn the heat down.
        4. Sterilise a leftover jar by soaking in boiling water, or boiling the jar in a pan of water in a separate saucepan – including the lid.
        5. Add your sliced radishes to a clean, empty, sterilised jar.
        6. Pour the hot pickling liquid carefully over your sliced radishes and seal the jar’s lid – be sure to use a tea towel as the jar will be hot.
        7. Cool off your jar of pickles on a window sill before storing in your cupboard for up to a month. Once you open your pickles, store them in the fridge.

        Enjoy this recipe?

        Our recipe page hosts a variety of recipes from chefs, food partners, supporters and our charity community. If you enjoyed making this recipe, check out some more.