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YEAR ROUND VEGETABLE
Description:
Radishes are a root vegetable in the Brassica family. There are many varieties, mostly eaten raw, but are also delicious when added to steamed or sautéed dishes and stir-fries too.
Here are some of the more well-known varieties:
Black: a turnip-like variety both in size and shape with dark brown to black skin. When peeled, the flesh is somewhat dry and pungent.
Daikon: a variety native to Asia, is a long thin root with white flesh and is juicy and hot.
Red Globe: one of the most familiar, this variety is small and round with a crisp texture and a flavor that is both sweet and spicy.
White Icicle: as the name suggests, this variety is shaped like an icicle with a long tapered shape and a mild taste.
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Selecting:
When selecting, look for those that are fresh-looking, have bright color, and are firm and well-formed. They should be smooth and unblemished. If the tops are attached, they should have vibrant color and look fresh also.
For the black variety look for those that are solid and heavy for their size with no visible cracks. Daikon should be evenly shaped and firm.
Avoid any that are cracked, have cuts or are soft when touched.
Storing and Handling:
Remove the tops, if any, and prepare just as you would
beet greens.
It is best to use the greens as soon as possible or you can store by discarding any damaged or wilted leaves and refrigerate in a perforated plastic bag for two days at the very most.
Store in plastic bags in the refrigerator for up to two weeks.
Preparing:
Wash thoroughly in cool water and trim the root and tip. You may also peel, if desired.
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Serving Suggestions:
Sauté: slice thinly and sauté in a little olive oil until slightly softened. You can also combine with other vegetables like thinly sliced carrots, celery and even chayote squash for a quick and easy side dish.
Steam: daikon are very flavorful when steamed. Combine with other root vegetables like carrots or parsnips and steam until tender. Season with a little olive oil, lemon zest and salt and pepper to taste.
Stir-Fry: this root vegetable is a great addition to vegetable stir-fries, meat stir-fries or even seafood stir-fries.
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Seasonings and Foods to use with Radishes: chives, carrots, lettuce, other root vegetables, seafood, vinaigrettes
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Quick Salad – Radish Recipes:
Asian Salad Recipe
Carrot Radish Slaw
Return from Radishes to Spring Produce Guide
