Radishes join turnips and horseradish as spicy members of the large Crucifereae family that also includes cabbage, broccoli, and cauliflower. Spring radishes grow so rapidly that many adults remember them as a childhood introduction to gardening and an excessively peppery-tasting harvest. In addition to red or white spring globes, radishes grow in middle-sized “icicle” and large winter root forms as well, the best known being black radish and daikon. Radish leaves are edible as well and contribute a pungency similar to that of watercress.
What to Look For:
1. Smooth roots without scarring or cracks.
2. Crisp stems and leaves.
3. Short to moderate sized root ends; radishes with long skinny tails are past their prime and may have a woody texture and bitter taste.
Radish Storage and Preparation Tips:
1. Refrigerate radishes in plastic bag.
2. Separate leaves and roots before storing to prevent leaf-rot.
3. Wash radishes and scrub off any soil.
4. Experts suggest retaining peel on all radish types except daikon.
Cooking with Radishes:
Spring radishes can be eaten raw; leaves can be added to salads. A popular French treat is icicle radish, sliced thin and served with sweet butter on bread. Black radish or daikon can be simmered or stir-fried like other winter root vegetables. Many Japanese dishes use daikon cut into thin matchsticks or grated. Cut this way, along with carrots, daikon makes a wonderful relish. Cover radish and carrot pieces with vinegar, a little water and a spoonful of sugar; refrigerate for several days to make a tasty pickle. An old Chinese recipe stir-fries red spring radishes with scallops, garlic, soy sauce and a little dry sherry. (Crack the radishes with the flat of a knife before cooking so that they absorb flavors and include radish greens for a handsome, quick dish.)
Radish Nutrition Highlights:
Even long-growing winter storage radishes contribute more taste than nutrition to meals. They are a moderate source of potassium and contain small amounts of vitamin C, folate, and fiber. Their main contribution to cuisine is their bright color and taste, a sure sign of spring and a welcome pungency in the dullness of winter.