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    Home • Blog Posts • French Food Guides • Market Produce

    French Radishes (Radis)

    Published: Sep 9, 2021 · Modified: May 15, 2024 by Jill ColonnaLeave a Comment

    A guide to French radishes in France, what goes with them and healthy radish recipes. Do the French eat them for breakfast? Discover how we really serve them: it's not what you think! Even includes a popular French expression to say 'I don't have any money left'.

    French breakfast radishes, long cylindrical pink radishes with white tips and root

    French Radish Season

    French radishes are in season all year round. For small, common radishes (les petits radis), high season is March-July (Spring; Summer), while Japanese Daikon and black radishes (le radis noir) are more in season between September-March (Autumn; Winter).

    small red radishes at the French farmers' market

    Varieties of French Radishes

    There are 3 main types of French radishes, all part of the brassicaceae family (previously known as cruciferae), commonly known as the mustards (crucifers) or cabbages. Their scientific name is Raphanus sativus. Basically, they're divided into the all-year-round radishes, summer and winter:

    1. Small, Spring or Summer Radishes (les petits radis) Raphanus sativus, variety sativus: common round, egg-shaped or long and cylindrical. They come in red, pink and white. Rich in Vitamins C and K, the small round ones are particularly spicy and peppery. Includes spicy red globe, Cherry Belle and milder French breakfast radishes (more on these below).
    2. Winter Black radish (radis noir) Raphanus sativus, variety niger: the biggest with an edible jet black skin. Famous for its healthy properties, it's rich in potassium, vitamin B9 and C, fibre and known as a diuretic.
    3. Daikon white radish (le radis blanc d'hiver or japonais) Raphanus sativus, variety longipinnatus: becoming more popular in France, daikons can reach up to a metre (3 feet!). Includes April Cross.

    The smaller the radish, the more they're naturally spicy. The larger ones are generally milder in flavour, so more popular with children.

    black radishes at the farmers' market in France

    Red and Blue Meat Radishes

    There's a 4th lesser known variety, the Red Meat and Blue Meat. Resembling turnips but with a subtle spice, they're mainly seen from October to December.

    Serve them raw in salads and crudités but best cooked like turnips. Slice them and use half potato, half red or blue meat radishes in this potato gratin Savoyard (without cream).

    crate of blue meat variety of French radishes

    Is Horseradish a Radish?

    Not to be confused with radishes, horseradish is also a root vegetable from the same family of Brassicaceae, as mentioned above, including wasabi as well as mustard. However, it's not a radish but I'll add some horseradish and wasabi recipes at the end of this post.

    Are Radishes Good For You?

    Radishes are good for you. According to the French Ministry of Agriculture (Aprifel), radishes are high in vitamin C, vitamin B9, and potassium. Red/pink radishes are also a good source of vitamin K9 (apparently good for dogs and yes, they can eat them raw in moderation). Black radish is also a good source of vitamin B. As well as being high in fibre, they're low in calories.

    Mad About Radishes in France

    The French are the 2nd biggest producers of radishes in Europe with 50 varieties grown, mostly in the Loire (source: French Ministry of Agriculture).

    The French love radishes so much, the average French person eats 1.5kg radishes a year. Nearly 50,000 tons were cultivated in France in 2022.

    Did you know that radishes were eaten in Asia and enjoyed by the Egyptians and Greeks 4000 years ago? Charlemagne loved them but the black radish only came to France 200 years later, in the 16th century. The small, spicy red radish arrived as late as the 18th century.

    Fun French Radish Expression

    "Je n'ai plus un radis"

    Slang French expression using radishes meaning: I've no money left; I don't have a bean on me (literally translated as "I no longer have a radish").
    holding a French breakfast radish with butter, salt on a bit of bread

    How do The French Eat Radishes?

    Radishes in France are normally eaten raw; not peeled, just washed and ends trimmed. The simplest is the most popular: each is served dipped in salt (fleur de sel) and softened butter as French hors-d'oeuvres or l'apéritif. Sometimes we serve on a little bread or baguette.

    Alternatively, serve with dips such as Provençal Poichichade (French garlic hummous) or broccoli hummous.

    Delicious also served sliced or grated in salads (see recipes below) in a little olive oil, white wine/cider vinegar and lemon juice.

    Eat radishes like the French, topped with butter and salt (fleur de sel)

    Why do the French put Butter on Radishes?

    As raw radishes are naturally peppery, the addition of good, French butter softens the spice on the palate. Even better, when served with salted butter ('demi-sel' is particularly popular in Brittany), it enhances their unique flavour. The result is bliss.

    Try it - children will prefer the rose, known outside France as French breakfast radishes (the longer type) that are mild. For the adults, try the small, spicy red ones served as an apéritif with a glass of wine.

    Do the French Eat Radishes for Breakfast?

    Ah! I've had a few people ask me this over the years and I had absolutely no idea why until recently! 'French Breakfast Radishes' are a kind of radish. Except they're known as this name outside of France. In France, they're just known as pink radishes. When I asked some French sellers about this name at our farmers' markets, they looked like I had asked them to put cheese in their socks!

    Normally, the French don't eat them for breakfast. Instead, they enjoy them like I mentioned, for l'apéritif with salt and butter or served in salads.

    For more about a typical Parisian breakfast,
    see French breakfast recipes.

    Can you Eat the Leaves?

    The good news is that radish leaves are edible - and delicious. It's a win-win for zero waste. Make a pesto or radish leaf soup - just follow the same recipe for watercress soup (soupe au cresson).

    Delicious as an amuse-bouche teaser before dinner, play a food game with guests to guess the vegetable! More than likely, the subtle peppery flavour of radish leaves makes people guess rocket (argula) soup.

    long white radishes with green tops and funny shapes - one like a face, another with legs
    Winter white or Daikon are milder than the smaller, common radishes

    What are the Benefits of Eating Radishes?

    In Chinese medicine, radishes have been known for their inflammatory qualities. Particularly popular as a detox to the liver, eating black radishes in particular can help clean the body's system at the start of each season.

    jar of bright pink pickled radishes with bay leaves

    Recipes with Radish

    Try this healthy recipe for pickled radishes without sugar. Quick and easy to prepare, it's delicious with cold meats, cured hams and salads.

    More French Recipe Ideas to Serve Them

    Serve fresh radishes raw, sliced in salads. Delicious added to recipes such as:

    • Classic French Niçoise salad
    • Roast beetroot, apple and smoked mackerel salad
    • Roquefort, pear and apple salad
    large plates filled with 2 stacked roasted tomatoes with mozzarella garnished with radishes

    Or decorate the sides of starters/appetizers such as these roasted tomato and mozzarella stacks.

    Horseradish and Wasabi Recipes

    Although not radishes, both horseradish and wasabi are from the same family and are root vegetables known for their spicy kick in condiments. Here are just a few recipes and ideas how to use them.

    hot smoked salmon with a mini beetroot macaron with spicy horseradish

    Horseradish and apple sauce with a beetroot macaron and hot smoked salmon. It's not that spicy and with mainly apple, it's incredibly healthy too.

    beet risotto with macaron and glass red wine

    Beetroot and horseradish risotto - it's a fun vegetarian dish that looks like steak tartare! Serve with my mini savoury beet and horseradish macarons (from my first book) for extra giggles at the table.

    whisking up a homemade mayonnaise with wasabi paste

    Homemade wasabi mayonnaise - whisk up in 5 minutes. It's delicious served with a holiday shrimp cocktail with avocado and dragon fruit.

    bowl of pistachio ice cream with flecks of vanilla and surrounded by pistachio shells

    This has to be my most favourite ice cream of all time! It's pistachio ice cream with vanilla, coconut - and wasabi! Although the wasabi is optional, please do try it. Combined with the other ingredients, the flavours together are sensational. I love it so much, I created (and won a local French pâtisserie competition with them) a macaron to accompany it - the recipe is also in my first book.

    More radish recipes to come! Sign up to my newsletter below to be informed...

    More Market Produce

    • bunches of fresh green bananas with French flag stickers
      Bananas (Bananes)
    • baskets of different fresh lemon varieties in a French market
      Lemons & Limes (Citrons/Citrons vert)
    • bunch of fresh watercress with dark green leaves
      Watercress (Cresson)
    • crate of Parisian chestnut mushrooms at the French market
      Mushrooms (Champignons)

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    Bonjour - I'm Jill

    As a cookbook author and founder of Mad About Macarons since 2010, I’ve spent 30+ years perfecting foolproof French recipes in Paris—so you don’t have to! Expect step-by-step guidance, lower-sugar treats that don’t skimp on flavour, plus insider food and market guides to help you taste France like a local. If I can do it, so can you - no fancy techniques required!

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    Welcome

    Bonjour - I'm Jill

    As a cookbook author and founder of Mad About Macarons since 2010, I’ve spent 30+ years perfecting foolproof French recipes in Paris—so you don’t have to! Expect step-by-step guidance, lower-sugar treats that don’t skimp on flavour, plus insider food and market guides to help you taste France like a local. If I can do it, so can you - no fancy techniques required!

    Meet Jill

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