About Radishes

“As God is my witness, I’ll never be hungry again!” Scarlett O'Hare, after eating a radish.

Originally from China, radishes are in the brassica family, and so are related to the likes of broccoli, cabbage, and kale. They grow quickly, which is why they're usually one of the first vegetables available to us in Minnesota. The entire radish plant is edible, so be sure to incorporate the green tops into your salads, soups, and stir-frys. Use the greens just like you would spinach or chard.

Most of us know radishes as a snack, or salad addition. But they are also delicious cooked; they become mild, and somewhat sweet.

Storage

Don’t throw out the green tops, if still attached! They are the healthiest part of the plant! Super loaded with calcium, plus iron, Vitamins A and C, plus much, much more. Separate them from the roots, remove any that are wilted or discolored, and keep them wrapped in a cloth or paper towel in an open plastic bag in the refrigerator for several days. Don't wash the until ready to use.

I like to have my radishes roots ready to eat, so I use this method: Wash them and place while still wet into a loose plastic bag or lidded jar with a piece of paper towel—I sometimes tear a sheet into a few pieces so that it’s scattered among the radishes. They keep about a week in the refrigerator this way.

If your radishes do get a little soft, put them in a glass or jar of water. They’ll get crisp again and will keep for a few more days.

Serving

Radishes can be sliced into salads, shredded or grated into slaws, or julienned matchstick style.

Awesome wherever you want a cool, crisp vegetable with a little "kick"- like in a taco or sandwich.

Also really good with butter

They become much more mild and sweet when roasted or cooked- almost like a whole new variety! Terrific added to a stir fry, soups or stew, pizza; mash with potatoes, or toss with a splash of olive oil and roast alone or along with other root veggies.

Nutrition

Radishes are an excellent source of vitamin C, phosphorus, zinc, and many other nutrients; radishes are a brassica, so they have nutrients that protect against cancer.

They have a high water content, so help keep you hydrated, are naturally cooling, and are very low calorie (just 19 calories per 1 c. of sliced radishes).

And don't forget to eat the green tops, the healthiest part of the radish!

Fun Fact:

Every year on December 23 there is a festival held in Oaxaca, Mexico known as Noche de Rabanos (Night of the Radishes). The festival features all things radish, but most notably is art large and small- all carved from radishes.

About late season Daikon Radishes

Although popularly known as the White Icicle in Great Britian, the Daikon radish is originally of Chinese descent, and then it was introduced to Japan. It still is an integral part of Japanese culinary traditions.

In fact, it is the principal vegetable for cultivation on both small and large scale: more land in Japan is dedicated to growing Daikon than any other vegetable!

Raw Daikon can be thinly sliced into salads, shredded or grated into slaws, or julienned matchstick style. Thick slices can be braised with beef or pork, or simmered in soups to bring out the vegetable's natural sweetness. It is loaded with vitamin C. A superior storage vegetable, it can keep up to four months in a cool "root cellar" environment, or stored for several weeks with leaves removed in the refrigerator.

Liz Talley, Urban Graze

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