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A lively salad addition, red radishes have a distinctive spicy pepper taste.
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Radishes are the roots of a plant related to the
mustard plant. The common radish has a bright red skin and contrasting bright white flesh, and its surprisingly spicy
pepper
flavor keeps it from being frequently eaten solo. Instead its spiciness
is mixed into salads or its attention-getting color is taken advantage
of as a garnish.
A Little Bite of History
Radishes are thought to have originated in China, but spread very early
to the Mediterranean. Radishes were so prized among the Greeks that
their worship of Apollo included the production of golden radish
replicas. The level of esteem at which radishes were held is evident
when it is noted that Greek replicas of
beets and
turnips were made of silver and lead respectively (only the radish was gold-worthy).
Varieties
The most common radish in the U.S. is the small, oval-shaped red radish that is familiar in salad bars across the nation.
Used traditionally in Indian and Japanese dishes,
daikon
radishes are becoming increasingly popular in the U.S. They look much
different from our little red radish: they are cylindrical, white and
long—they can weigh up to a pound!
Buying Tips
The common red radish can be found in grocery stores, and while daikon
is sometimes available in grocery produce sections, it is always
carried in Asian specialty markets.
Radishes
should have brightly-colored skin, be free of scars and blemishes, and
feel firm. Radishes can be sold with or without their leaves attached;
if they still have their leaves, the leaves should be bright green and
healthy-looking.
Storage Tips
Store radishes, with leaves removed, in plastic bags in the refrigerator. They can last up to a week this way.
Usage Tips
Wash radishes before using and allow them to soak in ice water for an
hour or two for additional crispness and slightly less intense taste.
Radishes are tasty raw with a bit of
salt, or they can be cooked using one of an assortment of methods.
• Try letting radishes
simmer in half an inch of water for 5-10 minutes to become more tender.
• Microwave sliced radishes with a spoonful of
broth or water for four minutes.
•
Steam radishes in a vegetable steamer over boiling water to take some of their spicy bite away.
•
Stir-fry radishes for 3-5 minutes. Be careful not to keep them on heat for too long as they will become too soft.
Nutrition Notes
Regular radishes are a source of
iron, sulfur and
vitamin C.
Try one of our favorite radish recipes:
Daikon and Carrot Salad
Mexican Pork and Hominy Stew (Pozole)
Green Salad with Dill Dressing
