28 Jun


Radishes are a root vegetable.  There are several varieties of radishes including: Red Globe, Black, Daikons, White Icicles, and California Mammoth White.  When you think of radishes, you probably think of Red Globe- the familiar small, round, red and white radish.  Radishes, especially white radishes, are often mistaken for turnips.  They may look similar but radishes have a very distinct taste! 


  • Radishes are fat free, cholesterol free, and low in sodium.
  • Radishes are high in vitamin C


Choose smooth, brightly colored, medium sized radishes.  Attached tops should be green and fresh looking.


Scrub radishes and trim off the stem end and tip.  You can peel the radishes or leave the skin- up to you!

Ways to enjoy

  • Eat them raw- whole or sliced
  • Grate red radishes into pasta or a salad
  • Add a cup of chopped radishes to your soup
  • Slice and serve on a veggie tray
  • Eat them cooked- boil, steam, or roast
    • Boil radishes in water for 10-20 minutes
    • Steam radishes in a steamer for 5-15 minutes
    • Slice radishes, toss with olive oil, spread onto a baking sheet and roast at 425°F for 30-45 mintues


Remove tops and store in a plastic bag in the refrigerator for up to 1 week.





                                                       (Image source: urbanext.illinois.edu)


Ehler, James T. (2011). Radish (Vegetables). Retrieved from http://www.foodreference.com/html/artradish.html

Produce for Better Health Foundation (2001). Fruit & Vegetable Nutrition Database. Retrieved from http://www.fruitandveggiesmorematters.org


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: