Crisp, crunchy and vibrant in color, radishes add a pop of brightness and freshness to any meal or snack. This easy-to-grow veggie thrives in cooler season weather and matures quickly. While the most familiar type of radish is the round, red Cherry Belle, there are many varieties of radishes including the French Breakfast Radish, Daikon Radish and the aptly-colored Watermelon Radish.
Radishes tend to have a spicy, somewhat bitter flavor that may be intense to some. Fall and winter varieties may have a more pungent taste and are often hardier enabling them to be stored for longer periods of time. When purchasing choose smooth, brightly colored radishes. Any attached tops should be green and look fresh. Remove tops and refrigerate radishes in a plastic bag for up to one week. Save the greens to eat later!
In season: Spring, Fall
Nutrition
Radishes contain important vitamins and minerals including vitamin C, calcium, potassium and folate. Like all vegetables, radishes are free from saturated fat and cholesterol and are naturally low in sodium.
Actual nutrition information varies by type of radish, but overall the nutrient profile is similar for all.
Preparation
Since radishes are most often eaten raw, start by scrubbing them under cold running water with a stiff vegetable brush. Most radishes do not need to be peeled before consuming. After cleaning, radishes can be sliced, diced, shredded or served whole. Varieties such as Daikon can even be easily pickled in the refrigerator. Add radishes to salads, guacamole, pasta or use to garnish egg-based breakfast dishes.
