Radishes

28 Jun

Description

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! 

Nutrition

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

Selection

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

Preparation

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

Storage

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

Recipes

http://allrecipes.com/recipes/fruits-and-vegetables/vegetables-n-z/radishes/top.aspx

http://www.foodnetwork.com/recipes/rachael-ray/braised-radishes-recipe/index.html

 

                                                       (Image source: urbanext.illinois.edu)

Sources

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

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