Radishes. Perhaps one of the more underappreciated and misunderstood vegetables. Yet, you always see them at the farmers’ market. There’s a reason for that, and it’s not just because farmers find them quick and easy to grow and they make a good storage crop. Radishes offer a multitude of varieties that come in a spectrum of gorgeous colors, from deep purple Daikon to startling magenta Watermelon; from the vibrant array of pink, red, purple, and white Rainbow to the contrast of fuchsia and white French Breakfast–and so many more. Their good looks certainly help draw folks in, but radishes offer more than just a pretty face–you can’t miss out on their nutrition and delicious taste.
One of the most common questions seems to be, “What do I do with these radishes?” We’re here to give you all the answers, and to prove that anyone can fall in love with radishes.
Raw vs. Cooked
The flavor of radishes changes drastically when enjoyed raw vs. cooked. Raw radishes have a crisp, often spicy bite, whereas cooking them removes most of that spice. We wrote a blog article a couple years ago explaining why radishes are spicy, and the short answer is due to a chemical compound that has powerful anti-microbial, anti-inflammatory, and anti-cancer properties. So, spicy fans reap more of the health benefits, but those who can’t get on board can still enjoy radishes. Soaking radishes in water will diminish but not fully remove their spice, and cooking them will completely tame it.
A Brief History Lesson
It’s good to know at least a little about where your vegetables come from. Purple Daikon radishes hail from East Asia, most likely Korea, where they are often enjoyed in kimchi. Watermelon radishes are an heirloom variety of Daikon originating in China as far back as 500 BC. They are coveted for their gorgeous fuschia color, nicknamed “beautiful heart” and commonly served raw as intricately carved garnishes.
French Breakfast radishes were eaten for breakfast, but not in France. Although they originate in France (circa 1879), it was upper class folks in Victorian England who enjoyed these radishes for the first meal of the day and coined the name.
Enjoying Radishes Raw
Raw Radishes are usually best sliced thin into circles or matchsticks, or grated, to top salads, sandwiches, toast, and ramen, or to act as a vessel for your favorite dip. Radishes are delicious pickled, or fermented in kimchi. You may have noticed that the radishes featured in our CSA for the past couple months have a thicker skin that may be tough to chew on. Because these radishes were harvested before the first freeze and have been stored in the cooler for some time, they developed thicker, more fibrous skins. We recommend peeling that outer layer and enjoying the still-tender and delicious middle. Soon, we’ll have a fresh crop of spring radishes with crisp, tasty skin you can chomp right into.
Raw Radish Recipes:
How to Use Radish Greens (greens coming soon with spring radishes!)
Cooking with Radishes
Farmer Becky’s favorite way to cook radishes is roasting, then blending with broth and other veggies to make a creamy soup. Radishes add heartiness and color to any dish. You can simply enjoy them in a root roast, saute in a stir fry, or mash for a vibrant side.
Cooked Radish Recipes:
Roasted Root Veggie Soup (add radishes!)
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