The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
Also called radijsjes.
In the Netherlands, radishes are in season April to October, at their best in May and June. November is outside the Dutch season for radishes.
Radishes grow in a month, so growers sow them in succession from March to September. Dutch radishes are sold in bunches with the leaves on.
Fresh radishes have crisp, unwilted leaves; the leaves go first.
Vitamin C and the mustard-oil compounds that give the bite. The leaves hold more vitamin C, calcium and iron than the roots. Around 95 percent water with potassium, so a crunchy way to hydrate.
To get the most: Eat them raw and soon; vitamin C fades with days in the fridge. Use the leaves too.
On our nutrient density chart, a normal serving of radishes (50 g) gives about a tenth of a day's vitamin C, counting what your body absorbs.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Eat whole with butter and salt, slice into salads, or roast briefly. The leaves make a peppery soup.
The leaves are peppery and good: wilt them into a soup or blitz them into a pesto. The root tails are edible too.
9 producers in The Field Guide sell radishes, according to their own website or shop list, each checked against our inclusion criteria and listed by province. Another 169 growers passed our bar for this food group; we have not yet recorded what each of them grows, so ask them or search the map.
Open on the map →Dates read on 2026-10-11. If a window on this page is wrong, tell us with a source.
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A free list of what’s in season this month, then one slow email a month with seasonal tips and goodies.