The radish is an edible root vegetable of the Brassicaceae family. Radishes are cousins of mustard and cabbage. They have a mild to hot peppery flavor and crunchy texture.
Radishes are believed to originate in China but have been cultivated throughout the world for thousands of years. They were one of the first seeds brought over with colonists to the Americas. Today, many cultures honor radishes in celebrations around the world.
Radishes are a very good source of vitamin C, which may help fight disease and rescue healthy cells from an onslaught of destructive free radicals. They can be used to help relieve stomachaches, to facilitate digestion, elimination of excess water and to regulate blood pressure. In the past, radishes were used in treatment of kidney stones, intestinal parasites and bad skin.
Storage & Preparation
If greens are still attached, remove immediately to prevent moisture loss. Free radish greens can be sautéed and eaten! Remove excess dirt and place in a plastic bag. Store in your vegetable crisper for up to two weeks.
Scrub radishes before you plan to eat them. Small radishes can be served whole or chopped.
Quick Pickled Radishes