Radishes have always been big in Mexico. The Mexicans compete with one another inradish carving competitions, and face it, some thinly-sliced radishes, peppery and crunchy, on a fish taco are right up there with supurb!
Here in the U.S., Martha Rose Schulman wrote that, “Salads Don’t Need Greens,” in the New York Times, and she suggested a salad of oranges, mint, pistachio nuts and red radishes.
For some reason, the radishes in our area this year have been far bigger. Bolder. Redder. Brighter, and their greenery very pert and vital. Maybe this is getting them increased attention.
Radishes possess the same quality for its pepperiness as wasabi, mustard and horseradish, and as a member of the mustard family, they are related to kale, broccoli and turnips. Radish color can be white, red or black and colors in between. They range in shape from round reds to daikons which can be over a foot long. Yes, radish leaves are edible, and their seeds are sproutable.
We first associate radishes with Asia where the Japanese have eaten daikon radishes as an important food. The early Greeks, Romans and Egyptians found radishes something to enjoy, as well. Columbus thought enough of them to pack some radish seeds along when he came to the New World.
Radishes are rich in B6 and C. They are also low in calories and cholesterol.
We are discussing round, red radishes in this article. Select ones which are bright, free from bruises and preferably not in bags but fresh with healthy green leaves.
Once purchased, place radishes in perforated plastic bag, place in produce drawer in refrigerator and plan to use before a week has passed. Radish leaves must be eaten by the end of two days.
- Radishes are good with the following.
- Cottage cheese
- Cream cheese
- Fennel root
- Fish tacos
- German potato salad
- Health drinks
- On buttered crackers
- Sautéed in butter
- Soy sauce and sesame oil
- Tuna salad
Below are foodsites with radish recipes.