Lots of people seem to know about the little pink round radishes that are a favourite pre-dinner snack with French people. There are piles and piles of them at the markets in the late spring and early autumn, and they are eaten by putting a dab of butter and a sprinkle of salt on them. Personally, I've never taken to them, but all my French friends adore them.
|A pink Asian radish, a daikon and three round black winter radishes, from Les Jardins Vergers de la Petite Rabaudiere.|
But what people don't know is that you can get radishes all year round in France, and not just the little pink ones. In the autumn there are Asian radishes like daikon, and in the winter the black radish rules.
|Long black winter radish at Karim's shop in Preuilly.|
I like to pickle the Asian ones Vietnamese or Korean style. They are fantastic on salads. I've pickled the little round ones in the past too, and taken them to a classic car outing. My French friends had never had pickled radishes before, but they loved them.
|Small round and oval pink radishes at the organic farm shop at La Petite Rabaudiere.|