UK/Ireland
•Canada/USA
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eat
radishes
Juicy, crunchy and
crisp, red radishes add a delightful punchy color and flavor to dishes.
Their peppery taste stimulates the production of saliva and rouses the
appetite. Fantastic with aperitifs (especially chilled Fino Sherry) when
served with butter and salt on the side: wipe a radish across the butter
before dipping it in salt.
HISTORY
The origins of the radish are uncertain but they have been eaten in Japan, China and parts of Europe since prehistoric times. Records show they were enjoyed in ancient Egypt and Greece but were not cultivated in northern Europe until the sixteenth century. Soon afterwards they were introduced to the Americas and are now popular across the globe.
BIOLOGY
Radishes are taken from the roots of Raphanus sativus, a plant related to horseradish, turnip and mustard. There are many varieties, including the red radish, white radish (daikon or mooli - popular in Japan) and black radish.
NUTRITION
Radishes contain significant levels of vitamin C. Cruciferous plants, which include radish, broccoli and cabbage, are linked with anti-cancer properties.
TIPS
BUYING
Look for plump, firm bulbs and bright green, crisp leaves (if attached).
STORING
Remove the tops to prevent nutrients and water being leached into the
leaves and store in the fridge for up to 5 days.
PREPARING
Wipe clean and trim off the stem end and tip. The peppery flavor is most
concentrated in the skin and so this can be peeled or cut off if the radishes
are too pungent. For added crispness soak in iced water for an hour before
use. The tops can be used in salads or cooked like other greens.
OTHER STUFF
In Oaxaca, Mexico, elaborate sculptures carved from giant radishes by growers and artists are displayed each year on December 23rd: 'La Noche de los Rabanos' (The Night of the Radishes).
PICK OF THE RECIPES
in
season:
january
february
march
april
may
june
july
august
september
october
november
december
main regions:
Southern Canada and Northern USA
Stuff We Like
ONLINE
IN PRINT
-
Fattoush
Simple Food -
Radish Salad with Orange-Blossom Water
Casa Moro -
Chilled Radish Leaf and Mint Soup
The River Cottage Year