Radishes are a cruciferous vegetable, related to broccoli, turnips, and cabbage. Radishes may be short and round or long like a carrot. The round, red radishes with crisp white insides are the most familiar type, although they can vary in color from pinkish to red to purple. Raw radishes are spicy, but they become milder with cooking. The greens are also edible. Radishes are high in vitamin C, and they are also a good source of several B vitamins as well as of calcium and potassium.
If you get radishes with leaves, remove the leaves before storing. Store the greens and roots separately in plastic bags in the refrigerator. The greens should be used within a few days. The radish roots should last for a week or more.
Rinse the leaves carefully before using, making sure to remove all the dirt. The roots do not need peeling. Wash off any dirt and then cut or slice according to the needs of your recipe.
How to Use Radishes
- Add sliced radishes to a green salad.
- Make a sandwich of sliced radishes, butter, and salt.
- Use sliced radishes in any sandwich in place of tomato.
- Eat them plain, with a little salt, or with dip for a snack.
- Add them to a stir-fry.
- Add them to soup.
- Roast them alone or with other vegetables.
- Use the greens in stir-fries and soups.
Check out our radish recipes