Healthy & Tasty. New-season radishes make perfect springtime finger food.
Pop them into your mouth for a juicy crunch with a sweet, peppery kick – and fantastic health benefits to boot!
Radishes contain two natural compounds, sulforaphane and indole-3, which in animal and lab studies have shown an anti-cancer action. It is thought that these antioxidant substances may slow or stop the growth of several different types of cancer, possibly by prompting the body to make higher levels of detoxifying enzymes. Since we generally eat radishes raw, we benefit from this nutritional benefit as these compounds are depleted by cooking. Radishes also give you a significant amount of vitamin C to boost your defences against disease.
These are perfect served with charcuterie or sliced and used with dips or sea salt.