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Healthy and Sustainable Food
 Radishes
DATES AVAILABLE:
New England: Late May through late November; Storage: 2-4 months
Mid-Atlantic: May through early November; Storage: 2-4 months
BRIEF DESCRIPTION:
The radish (Raphanus sativus, Cruciferae) is an edible root vegetable. It is a member of the mustard family and is thought to be native to western Asia. The taproot part of the vegetable, also known as the bulb, is usually the portion consumed; however, the entire plant is edible and the tops can be used as a leaf vegetable. Although commonly red-skinned, round and small, radishes are incredibly diverse in color (pink, black, purple, yellow, green, white, multi-colored), shape (round or long) and size.
VARIETIES:
There are three main kinds of radishes: Black, Asian, and Red (sometimes called Table).
Appearing early at farmers markets in both New England and Mid-Atlantic states are “Cherry Belle” radishes, which are cherry-shaped, have bright red-skinned roots and crisp white flesh. “Daikon” is also a popular variety; they are large, white Asian radishes about 2 inches in diameter, about 18 inches long, and have a crisp, mild flavor. “French Breakfast” radishes are elongated with red shoulders and a white tip. These are mild and crisp, but if left too long, become hot and woody. “Champion” radishes are large, red and round.
USING RADISHES:
At the market look for plump, firm bulbs and bright green, crisp leaves. Radishes are usually eaten raw; whole, shredded or sliced in salads, incorporated into hors d’ouevres, and can be used in sandwiches as a mustard or onion substitute. Many attest to the simple method of dipping radishes in butter and/or salt. Raw radishes make a beautiful and edible garnish as well. Radishes can be boiled, steamed, roasted or stir-fried and added to soups, stews and curries and casseroles. Radish leaves can be eaten raw (best when young and fresh) and incorporated into salads or cooked liked spinach. They can also be prepared in soups, dressings and various cooked dishes.
NUTRITIONAL INFORMATION:
Radishes are low in calories (about 20 calories per cup), and high in vitamin C, with substantial amounts of potassium and folate. Radishes are also considered a good source of vitamin B6, riboflavin, magnesium, copper, and calcium relative to caloric value and serving size. Radishes also contain antioxidant properties, particularly the Daikon variety.
STORAGE:
General: Remove the leaves to prevent nutrients and water being leached into the leaves and store in the refrigerator in a plastic bag for 5-7 days. Store greens separately for 2-3 days. Wash radishes before use with by scrubbing with a vegetable brush under cold running water. Wipe clean, dry and trim off the stem end and tip. The skin can be peeled, especially if too pungent but do not peel summer or black radishes. For added crispness, soak in iced water for an hour before use. Due to the high water content, radishes do not freeze well and are not recommended for drying. Radishes are best pickled for preservation.
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