Radishes are a cold season crop, and the earliest varieties may be harvested in January. They can be grown in a wide range of soil conditions, but are prone to drought and frost. They prefer a rich soil, and are often grown in raised beds, as they do not tolerate wet soils. Some varieties are heat tolerant, and are grown in climates where summer temperatures do not get too hot. Rainfall and/or irrigation are required, as radishes do not tolerate drought.

Radishes are a member of the carrot family, and are related to beets, turnips, rutabagas, and daikon. Radishes are usually eaten raw, and are a popular ingredient in salads. Radishes are low in calories, high in vitamin C, and contain no cholesterol. Some types of radishes are used as a covering for meats such as chicken or beef.

Radishes contain a surprising number of nutrients, including potassium, vitamin C, and a number of B vitamins. They are low in calories, yet contain just about as much fiber as a serving of broccoli. They are also a good source of calcium and a good source of vitamin B6, riboflavin, niacin, pantothenic acid, and folate.

A Quick Look

Radishes are a crisp, peppery family of vegetables from the Brassica family. Radishes come in a variety of shapes and colors, ranging from tiny and spherical to long and big in form, and from snow white to brilliant red to lime green in color. While all radishes have a peppery spiciness, it may vary from overpowering to moderate and pleasant. Raw radishes are high in vitamin C and have a great crunch.

Overview

On elegant salad plates, can you notice those lovely tiny carved rosettes? Those are radishes, by the way. They’re also edible, in addition to being aesthetically appealing. Radishes are both fashionable and functional.

Radishes are a kind of root vegetable that belongs to the Brassica family and has dozens of subspecies. Radishes are inherently pest-resistant and are frequently cultivated as “companion plants,” generating a protective force field for other more pest-prone plants, perhaps owing to the sulfurous stench they produce.

Although various kinds are now cultivated (and consumed) all over the globe, radishes are believed to have originated in Southeast Asia. Asians, on the other hand, are likely to be the most prolific radish eaters, and not only for aesthetic reasons.

Identification

Radishes come in a variety of shapes and sizes.

They may be tiny, with a diameter of approximately one inch, or gigantic, with a length of up to twenty inches.

They may be largely spherical or somewhat oblong, or long and cylindrical, tapered or not.

While most radishes are white, certain species may be brightly colored, such as pink, amethyst, or lime green. The typical North American “Cherry Belle” has brilliant crimson skin and snow white meat, while the Chinese “Green Meat” has a vivid green exterior with white tips and a lime green inside.

Radishes are all spicy and crunchy, but the degree of spiciness varies depending on the radish. Horseradish, for example, has a spice that rises strong and quickly in the sinuses, making your eyes wet in a matter of seconds. Radishes known as “French Breakfast” are squat pink cylinders with white tips that are mild and somewhat sweet.

Nutritional Information

19 calories, 0.8 grams of protein, 0.1 grams of fat, 3.9 grams of carbs, 1.9 grams of fiber, and 2.2 grams of sugar are found in one cup of sliced radishes (approximately 116 grams). Vitamin C may be found in abundance in radishes.

Selection

Radishes may be found in most supermarkets and fresh vegetable markets.

You’ll want to examine and feel for a few characteristics when selecting a nice crop of radishes.

Look at your radish contestant first. The leaves should seem fresh, firm, and green if they are still connected. The skin of an excellent radish should be smooth and devoid of cracks or holes. Smaller radishes are typically sweeter and less bitter than their larger counterparts.

After that, squeeze your radish. The texture of an excellent radish should be firm and robust, not mushy. The root tail, too, should be rather solid. Radishes with shriveled or wilted tails should be avoided.

Storage

Radishes should be kept in a plastic bag in the refrigerator. Remove the leaves if they are still attached unless you plan to consume the radish within the next day or two, since they may drain moisture from the bulb, causing it to lose firmness and crispness.

Radishes may be stored in this manner for three to five days and remain fresh and crisp.

Preparation

Depending on the kind of radish you select, preparation may be simple or time-consuming.

All that is needed of most radishes with smooth skin is a fast wash and clipping of the rough parts (usually at the top where the leaves grow out and at the bottom where the root sprouts out). Radishes may then be cut into suitable shapes and eaten straight away.

Roasted radishes are also tasty.

Salad made with baby greens, watermelon radish, fish, and a warm butter dressing

With the jewel tones of watermelon radish, this salad is a piece of beauty. The strong pepperiness of the radish is complimented by a warm dressing composed of soft butter and zesty lemon. Mild, buttery fish is the ideal protein to round off this dish.

Ingredients

      Butter (unsalted) for the dressing 1 tablespoon lemon juice 1 tsp sea salt 1/2 tbsp honey a half teaspoon of black pepper a pinch of salad: baby kale, gently packed 2 cups thinly sliced watermelon radish 1/2 cup lightly salted and peppered grilled cod 1 filet mignon

Directions

Time to prepare: 5 minutes Time to prepare: 20 minutes Salad yield: 1

Dressing Ingredients:

In a small saucepan, combine all of the ingredients and cook on low. To make the emulsion, whisk the ingredients together with a fork until smooth. Set aside for salad.

 

Salad Ingredients:

In a salad dish, combine all of the ingredients (excluding the cod). Toss thoroughly. Toss in the dressing one more. Place on a platter to cool. Serve with a cooked filet of fish on top of the salad.

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Foods That Are Related

Radishes are a small, root vegetable that originated in Asia. The long tapering roots are usually eaten raw or cooked, sometimes in mustard sauce. On a handful of occasions, it has been used as a garnish for other dishes. The radish is also cultivated and has been eaten for a short time. The plant is a member of the Brassicaceae family.. Read more about beets and radishes recipe and let us know what you think.

Frequently Asked Questions

What do I do with radishes?

You can eat them raw, cook them in a pan, or you can grate them and use them to make a salad.

What does cooked radish taste like?

I am not sure what you mean by cooked radish.

Are radishes better cooked or raw?

Radishes are better cooked.

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