Radishes are part of the Cruciferous family, also commonly referred to as the mustard family. Radishes are best in the Spring when they are crisp and mild and again in the Fall when they have developed more of a peppery, spicy bite! Regardless of how much of a bite they may have they have been around for thousands of years.
Most of us are familiar with the round red Cherry belle radishes, but there are many other varieties, shapes and colors including rainbow mix, Easter egg, icicle radishes, French breakfast radishes, golden and daikon radishes. Radishes range in size from 1” to 10” long. Radishes mature in 3 weeks to 2 months, making them very child friendly to grow.
When purchasing radishes look for those with green tops. The thin roots on the bottoms of the radish should look healthy and not dried out and wilted. The radishes themselves should feel firm to the touch, have smooth skin and not feel spongy. When you get your radishes home you can cut off the greens and thoroughly rinse them to remove the dirt. After the radishes are cleaned you can store them in an air tight container in the refrigerator.
Radishes are about 95% water and very low in calories and an excellent digestive aid. Radishes work well to help break down fat within the body and when consuming other foods that are high in fat content. Radishes are a good source of fiber, and high in vitamin C and potassium.
Simple ways to use Radishes:
- Slice thin and serve on dark bread with a coating of cream cheese and cucumbers.
- Serve with a sprinkling of Himilayan Pink Salt or Sea Vegetable Seasoning
- Use as part of a relish tray along side of olives, pickles and other crudities’.
- Combine thinly sliced radishes with shaved fennel, olive oil, lemon juice and salt and serve tossed with seasonal greens. Top salad with a few pieces of shaved pecorino Romano cheese.
- Make a light salad with thinly sliced radishes, cherry tomatoes, kalamata olives and toss with a parsley & caper dressing. Add a can of rinsed and drained cannellini beans or chickpeas for a one dish salad.
- Try radishes tossed with sweet fresh orange pieces and avocado chunks with a little olive oil and salt.
- Make a radish slaw with grated daikon, carrots, and a dash of tamari and rice vinegar, add a little fresh ginger or ginger powder.
- Try sautéing daikon radishes in oil or coconut oil with garlic, carrots and some sea salt.