Radish
Raphanus sativus var. sativus · tuinradijs · radish
Radish: what every chef needs to know
For the working chef, The garden radish needs no introduction: a bulb vegetable from the Brassicaceae family, related to mustard, kohlrabi and daikon. The characteristic sharpness is caused by glucosinolates (glucoraphanin, glucoerucin) which are converted to isothiocyanates by myrosinase when cells are damaged. Daikon is the Asian variety: larger, whiter, milder in flavour. The leaves of the radish are edible and more nutritious than the bulb itself (more vitamin C, folate, calcium). When storing, the tops must be removed: tops draw moisture from the bulb through evaporation. Radish is rarely heated in European cuisine but pickling and quick sautéing are professional techniques. Vitamin C (25mg/100g) is unstable when heated above 70°C (158°F).
Radish: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023.
Radish: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Radish: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
thin slices of julienne for salad; mandoline for gelijkmatige dikte
vinegar 4-5% + sugar + salt. pH under 4,6 for veiligheid
spiciness verdwijnt at verhitting; mild-sweet result. Goed for warm side dishes
Daikon for kaktugi: gochugaru + gemberazijn + spring onion; fermenteer for diepere flavour
Radish: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Radish: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Fast-growing (4–6 weeks seed to harvest). Dutch season April–October. Year-round as greenhouse crop and import.
Radish: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Radish
Why must I remove radish tops?
Radish tops actively transpire and draw moisture from the bulb, causing limp, wrinkled radishes. Remove tops immediately after purchase and store separately. Tops are edible as a vegetable (mild radish flavour, richer in nutrients than the bulb).
How do I professionally pickle radishes?
Quick pickle: 1:1:1 vinegar (4–5% acidity), water, sugar + 1% salt. Slice radish thinly (2–3mm), 24–48 hours in pickle. pH below 4.6 is safe for longer storage. Warm pickle (80°C/176°F) for speed, cold for crunch.
Is daikon the same as garden radish?
No. Daikon (Raphanus sativus var. longipinnatus) is the Asian elongated white variety, up to 40cm. Flavour is milder and less sharp than garden radish. Texture when cooked differs: daikon becomes soft (suitable for soups/stews), garden radish retains more bite.
At what temperature should you store Radish?
Store Radish at 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Radish professionally?
The primary professional technique for Radish is Raw at koud for direct. Always verify core temperature with a calibrated probe thermometer.
Does Radish contain allergens?
Radish is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
Read full disclaimer ▼
Collapse ▲
Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
