The irresistible crunch of the radish!

With their elongated shape and pink or white tip, radishes are at their best in spring. They should be firm, smooth and unblemished with fresh green tops.

Radishes are commonly enjoyed sprinkled with salt, served with bread and butter. But instead of butter, you can try curd cheese with chives, or serve them with cocktails on mini-skewers together with cubes of Comté cheese and cherry tomatoes. The green tops can also be used to add an original flavour to soups and veloutés: cook them with potato and a little garlic, blend together while adding some fresh cream. You can also chop the green tops finely and mix them in an omelette to give it a little kick.

With just 15 kcal per 100g, radishes are one of the lowest-calorie foods. They are the ideal snack for those watching their weight, provided they don’t overdo it on the bread and butter that goes with them. Radishes are also packed with vitamins and minerals, particularly potassium, magnesium and sulphur (which stimulate the appetite and digestion), as well as iron, copper, fluoride, zinc and selenium. Being also a good source of vitamins B and C, is an added bonus.