Here are Radish Basic Essentials: How to pick, store, and cook healthy, oil-free vegan recipes. When to choose organic. Plus, nutrition information on this delicious fresh vegetable.
Quick Reference Pin:
- Spring to Fall: Get fresh US radishes from April to October. After that, small radishes are often imported while long radishes (like daikon) can be stored and sold for a longer period
- Bright, Firm: Look for bright, plump radish bulbs that are firm
- Green Leaves: If the leaves are still attached, they should be bright green. Faded, wilted leaves mean the radishes are older and have lost much of their flavor.
- Varieties and Colors: Radishes come in a variety of sizes and colors. There are long, white smooth Daikon and the small classic red. Breakfast radishes have a gorgeous skin that fades from pink to white. Watermelon radishes are named for their watermelon coloring. A bunch of Easter Egg radishes looks like a basket from the Easter Bunny, with a colorful assortment of bulbs.
- Organic? It's up to you. Radishes are one of the least sprayed vegetables. In fact, their peppery quality is a natural deterrent, and radishes can often be used as a chemical-free way to repel pests.
- Trim, Cold, Dark: As soon as you can, trim off the green tops from radishes. Leaving this attached will leach out flavor and vitamins. Wrap loosely in a damp towel, and store in a cold, dark place. The greens are edible so you can keep them stored in a damp towel in the fridge as well.
- Eat raw radishes within 5 days.
- Radish slices: To keep the crunch of sliced radishes, store in a container and cover with water. Simply drain the submerged radishes before topping salads or grain bowls. Soaking retains the crunchy, spicy flavor of the radishes.
- Freezing: You'll want to steam or boil radishes before freezing or canning. Simply boil or steam until knife tender and drain. Store in an air-tight plastic bag (removing as much air as possible) for freezing.
How to Clean and Cook:
- How to Clean: Rinse radishes under running water. If you're eating the skins, use a vegetable brush to scrub off any grit.
- How to Trim: Simply use a sharp paring knife to trim the top and bottom of the radishes.
- How to Cook:
- Steam, boil, or roast radishes until knife-glide tender. Use cooked radishes in pasta dishes, stews, braises, and grain salads.
- Pickle: Pickle radishes in a quick brine (1 parts vinegar to 4 parts water + salt, red chili flake, or whatever spices you'd like)
- Slice or shred Raw: The easiest way to enjoy radishes? Slice on a mandolin and enjoy over salads, tacos, and bowls of chili
Nutrition (help from the Mercola)
- Fat Free, Cholesterol Free, Low Sodium
- Low Calorie: 1 cup of sliced radishes has only 18 calories!
- Excellent Source of: Vitamin C
- Antioxidant Nutrition Power:
- Fiber - Aids in digestion, relieving constipation
- Vitamin C helps rebuild and repair skin tissue, blood vessels, healthy bones
- Diuretic Effect -- likely due to their peppery quality, radishes are natural diuretics, linked to detoxifying the liver and kidneys
- Radish Relatives: Radishes are part of the is part of the Cruciferous (Brassica) family. It's relatives include broccoli, Brussels Sprouts, cabbage, and cauliflower.