Radishes

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.

Cooking Ideas

• Grilled, sautéed or oven-roasted with a little olive oil and a sprinkle of salt.
  
• Pickled or sliced thin on top of a spicy taco.
  
• Inside a whole wheat veggie wrap with greens, carrots, herbs, cheese, avocado or other favorite veggies.
  
• Mixed into coleslaw or tuna salad for a crunchy kick.
  
• Made into a dip! Blend minced garlic and radishes with cream cheese. Serve chilled with carrot sticks, celery, broccoli, or other veggies.
  
• Dip them! Slice radishes in half and dip into ricotta cheese for a healthy snack.
  
• Toss the green tops into salads, soups, stews and curries in place of other greens.
  
• Raw, thinly sliced with a drizzle of olive oil and sprinkled with salt.

Quick Pickled Radishes

Ingredients

• 1 bunch radishes
  
• 1/2 cup white wine vinegar
  
• 1 cup water
  
• 1 tablespoon sugar (or maple syrup)
  
• 1 teaspoon peppercorns
  
• 1 garlic clove, peeled and smashed
  
• 1 1/2 teaspoons kosher salt

Directions

1. Thinly slice the radishes.
   
2. Place all the ingredients in a jar. Secure the lid and refrigerate for at least 1 hour. Refrigerate until serving. Stores for 2 weeks refrigerated.