radish
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Radish: usually eaten raw but can also be cooked and roasted. It’s very easy to grow, we sow it from March to June and from August to September fortnightly – once every two weeks. However, if the vegetable is not watered regularly, it cracks and loses its taste. There are plenty of varieties, varying in colour – from white to claret, flavour – from mild to hot, and size. The root is rich in vitamin C and the leaves can be added to smoothie, blended to pesto or prepared like spinach. However, we should keep the leaves and the roots separately. Otherwise, the leaves will take all the water and make the roots tasteless and squashy. To make sure they’re nice and tough and delicious, keep them in the fridge in a bowl of water.
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