Vegetable Profile: Radishes

Description:
Radishes are a classic cool-season crop from the Cabbage family! We grow a few different varieties that have slight variations in flavor and recognizable differences in appearance. Each radish has a variation of the classic cooling yet pungent flavor when raw, and a mild, light flavor when roasted or sauteed.  
 
Nutrition:
Cooling and drying, radishes help dispel excess mucus. They stimulate a healthy appetite and have a mild anti-fungal and antimicrobial action. Great source of ascorbic acid, folic acid, and potassium as well as vitamin B6, riboflavin, magnesium, copper, and calcium. 
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​Storage:
Radishes, while more study than other more leafy crops, are tender and get soft when they start to loose moisture. Cooling slows this process, so they keep best in the fridge in a covered container with the greens removed. You can even add some water to the container if you want to keep them extra crisp. The greens are delicious when cooked. Use the bulbs within 1 week, the greens within 2-3 days. 

Use:
The way we prefer to prepare radishes, two ways!
Raw:

• Remove the rubber band and greens; set aside.
• Rinse any excess dirt off under cool water.
• Select 1 bulb per serving of whatever dish you are preparing.
• Chop each bulb in half, and then finely into half-moons maybe 1/8" thick
• When your dish is ready to go, sprinkle the radish over the top. Toss to incorporate if you're making a salad dish. 

Roasted: 

• Follow 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

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! 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:
​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!