Radishes
Culinary Use, Storage, & Benefits
Vegetable Profile: Radishes (Raphanus sativus)
Description
You might not have guessed it, but radishes belong to the Cabbage family, or Brassicas. We grow different varieties, each with their own slight differences in flavor and appearance. We always get asked the question, are they hot? The answer, as usual, is “it depends.” The pungent bite varies according to environmental conditions, maturity of the root at harvest, and variety.
For the growers out there on a smaller scale: radishes are considered a good companion plant for repelling cucumber beetles and squash vine borers. Rashes, along with most members of the Cabbage family, are vulnerable to flea beetles in organic systems. Grow them with nasturtium, marigold, or Queen Anne's Lace for flea beetle protection, and/or do what we do. Through an Integrated Pest Management (IPM) Plan, we use a combination of organic strategies to grow the best radishes we can.
Nutrition
Even though we may describe the spice of a radish as being “hot”, Ayurvedic and Chinese Traditional Medicine practitioners consider it to be a cooling food. It can also have a drying action, as they 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 sturdy 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, when available, can be cooked down like collards, mustard greens, or other brassica greens. Use the bulbs within 1 week, the greens within 2-3 days.
Use
Radishes can be used in the kitchen in two basic ways. Each radish offers the classic cooling yet pungent flavor when raw, and a mild, light flavor when roasted or sautéed.
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. Alternatively, if you have a mandolin, slice it into super fine slices.
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.
Abby, Tracy, and Anneke harvesting radishes for CSA
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!
