Radish Red Bunch

Radish Red Bunch brings a crisp, peppery root vegetable that's wildly underused in Australian kitchens. Crunchy raw, milder when cooked and with a vivid colour that brightens any plate it lands on.

Look for firm, smooth radishes with fresh, green tops still attached — a sign of genuine freshness. Radishes keep well in the fridge for up to a week; remove the tops before storing as they draw moisture from the root. The leaves are also edible and work well in a salad.

Slice thin and add to a salad or taco for crunch and colour, pickle quickly in rice vinegar and sugar, roast whole until the sharpness mellows, or serve with good butter and sea salt as a classic French snack.