Any allotmenteer will know that winter crops are pretty much limited to brassicas and maybe the odd allium (more on them further down the page), and sea radish is no different. A mainstay of the scrubbier patches of the beach, you’ll find it growing on shingle, sand and on man-made coastal structures through even the harshest of seasonal weather. Looking a little bit like the leaves of a parsnip, it’s fairly unassuming in appearance, but a little nibble on the stem will soon give you that peppery rush that you expect from commercial radishes.
Although it can be eaten raw (give a bit of stem a nibble to taste the undeniable peppery flavour of radishes), we find the small hairs can be irritating to the mouth and throat, and its leaves can be a bit tough without a bit of cooking. You can’t beat a bit of sea radish stem in a salad and a quickly thrown together coleslaw made using the peeled and de-stringed stems is a real treat in a sandwich. Try the leaves slowly braised in butter, oil or fat - don’t forget to add seasoning. When handling, please be aware that some of the stems maybe have small spines on, so it’s probably best to wear gloves.