With the support of our stable Hungarian producer base, this vegetable is always available in high quality in our wholesale assortment – ask us for an offer!
Red radish (Raphanus sativus var. sativus) is a popular root vegetable with a long history in both Europe and Asia, known primarily for its fresh, crisp texture and slightly spicy taste. Its native Asia is considered its home, from where it has been spreading in Europe for thousands of years. It was first cultivated on our continent by the Romans, who appreciated its lively flavour and medicinal properties.
Red radishes are a low calorie but high nutritional value vegetable, an excellent source of vitamin C, folic acid and potassium. Its antioxidants help to bind free radicals, contribute to cellular health and aid digestion. From an economic point of view, red radishes are a very important vegetable because they grow quickly and can be harvested quickly due to their short growing season, making them available almost all year round.
Specificities of red radish production
Red radishes are well grown throughout Europe, particularly in central and southern Europe, but France, Germany and Italy are among the largest European producers. It is also a popular crop in Hungary, grown mainly outdoors, but is also often grown in greenhouses and in glasshouses, especially in the winter months.
Its season peaks in spring and autumn, although with the right technology it can be available all year round. Hungarian red radishes are usually on the shelves from late March to early June and from September to November. In winter and early spring, the market is dominated by imported radishes, mostly of Italian or Spanish origin.
How to choose a good quality red radish?
- The skin should be firm, bright red in colour and free of blemishes.
- It should be firm to the touch, crisp and free of soft spots.
- The leaves, if still on, should be fresh and bright green.
- Avoid radish tubers that are too large, as they can often be fibrous and have a bitter taste.
How to use red radishes in the kitchen?
Red radishes are mainly eaten raw, as a refreshing, crunchy element in salads and sandwiches. The flavour is slightly spicy, which makes it a great accompaniment to dairy products such as butter, cottage cheese or sour cream sauces. It is increasingly common to find it in marinated form, as a pickle or even grilled or fried.
How to store red radishes correctly?
- To preserve freshness, cut off the leaves, which quickly draw moisture away from the tuber.
- Store in the fridge, preferably in an airtight container or bag.
- This will keep it fresh and crispy for up to 1-2 weeks.
Interesting facts about red radishes
- In ancient Egypt, radish was also included in the diet of builders, as it was believed to increase stamina.
- The world’s largest radish tuber was grown in Japan and weighed more than 30 kilograms.
- The pungent taste of red radish comes from the mustard oil glycosides it contains, which have antibacterial properties.
Kitchen tips for using red radishes
- A refreshing salad: thinly sliced radish, snake cucumber, spring onion with yoghurt dressing.
- Roasted radishes: sautéed in butter with a little salt and parsley, they make a delicious light side dish to accompany meat.
- Retekchips: slice thinly, fry in a little olive oil and season lightly with salt – a healthy snack!
- Radish tzatziki: a sauce made from grated radish, yoghurt, garlic and fresh dill.