Radishes
Culinary Use, Storage, & Benefits
Vegetable Profile: Radishes (Raphanus sativus)
Description
Radishes are a classic cool-season crop from the Cabbage family. We grow a few different varieties that have slight differences in flavor and recognizable differences in appearance. Each radish offers the classic cooling yet pungent flavor when raw, and a mild, light flavor when roasted or sautéed. The pungent “bite” varies according to environmental conditions, stage at harvest, and variety. Radishes are considered a good companion plant for repelling cucumber beetles and squash vine borers, but are also vulnerable to flea beetles in organic systems. Grow them with nasturtium, marigold, or Queen Anne's Lace for flea beetle protection, or use insect netting over young plants.
Nutrition
In cooling and drying, radishes help dispel excess mucus. They stimulate a healthy appetite and have a mild antifungal and antimicrobial action. Great source of ascorbic acid, folic acid, and potassium as well as vitamin B6, riboflavin, magnesium, copper, and calcium.
Storage
Radishes, while more study than other more leafy crops, are tender and get soft when they start to lose moisture. Cooling slows this process, so they keep best in the fridge in a water-tight container with the greens removed. You can even add some lightly salted water to the container if you want to keep them extra crisp. The greens are delicious when cooked. Use the bulbs within 1 week, the greens within 2-3 days.
Use
Radishes can be used in the kitchen in two basic ways.
Raw: Remove the rubber band and greens; set aside. Rinse any excess dirt off under cool water. Select 1-2 bulbs per serving of whatever dish you are preparing. Chop each bulb in half, and then finely into half-moons, maybe 1/8" thick. When your dish is ready to go, sprinkle the radish over the top. Toss to incorporate if you're making a salad.
Cooked: Follow the first two steps as described above. Preheat oven to 350 degrees. Chop each bulb in half. Prepare a roasting pan with some healthy saturated fat (try: olive oil, bacon grease, lard, or coconut oil). Toss radish with salt, pepper, and herbs (if using) and spread in a single layer on the pan. Roast for 15-20 minutes or until tender, or cook in a skillet, covered with lid.
Greens: Rinse and finely chop radish greens. Add to a pot of grains like rice or quinoa, to stock or broth, or just a pan with a 1/2" layer of simmering water. Cook down until melt-in-your-mouth soft.
Top with a bit of fat, in the form of butter, sour cream, cheese, or drizzle of olive oil. Sprinkle with sea salt or a teaspoon or two of soy sauce.
It's that easy to enjoy radishes whole! Some people are hesitant to try them because of a childhood experience or not having them prepared well, and they miss out on all the possibilities and benefits that this early and late season crop brings. We hope this helps you rediscover radish as a welcome addition to your dish!
Sources:
Great Garden Companions by Sally Jean Cunningham
The New Whole Foods Encyclopedia by Rebecca Wood
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!
