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See also: Article on Radishes


Most of the 'hot' taste is in the skin. Peel them for a milder flavor.

Radishes have almost no nutritive value. They contain no vitamin A, are very low in protein, and contain only a little vitamin C and potassium

Radishes should be stored at 35 degrees F. with good ventilation. The are best if used within 2 or 3 days, but will keep for 2 weeks.

One pound radishes = about 4 cups sliced.

Here are some suggestions for using radishes:  Radishes make an excellent addition to stir fry's, and are a good addition to roasted vegetable medley of similar quick cooking vegetables - zucchini & bell pepper chunks, whole garlic cloves and radishes are a great combination.  Sauté sliced radishes with spinach and sliced red onions.
     They lose most of their bite when cooked, but keep enough to perk up the flavor of blander dishes.  Keep in mind that they cook quickly, and the red color also fades quickly.

SELECTION - Radishes with their leaves intact are usually tied in bunches, while topped radishes are sold in plastic bags. If the leaves are attached, they should be crisp and green.

Whether red or white, roots should be hard and solid, with a smooth, unblemished surface. Avoid soft or spongy radishes. Be sure to check bagged radishes for mold before purchasing. Black radishes should be solid, heavy and free of cracks. This variety is often found in Russian or Polish neighborhood stores. Daikons, found most easily in Asian markets, should be evenly shaped and firm, with a glossy, almost translucent sheen.

STORAGE - If radishes were purchased with the leaves attached, remove the tops unless they will be served the same day. Place radishes in plastic bags, if they are not already packaged, and store in the refrigerator. Most varieties will keep up to two weeks in the refrigerator. Black radishes can be stored for months if they remain dry; store them in perforated plastic bags and keep in the refrigerator.

PREPARATION - Scrub radishes and trim off the stem end and tip. You may peel the radishes or leave the skin intact. The skin is responsible for much of the pungency, so the black radish is most often peeled for those not accustomed to this variety. However, the red globe and white icicle radishes are rarely hot enough to warrant peeling.

  • Small radishes can be served whole or chopped; while black and daikons are usually cut or grated.
  • The most common uses for radishes are as a garnish or as an ingredient in a green salad.
  • Grate red radishes into pasta or bean salads for a slightly different taste and texture.
  • Add red radishes to a vegetable tray for an added bright burst of color.
  • Try a white radish variety. Add half a cup into vegetable soup. - 5 a Day

Daikon is a variety of radish also known as Japanese radish, Chinese radish and Satsuma radish. They are white with a milder flavor than the small red radish, and can grow up to 3 feet long and weigh up to 100 pounds, although they are usually  harvested at 1 to 5 pounds. Daikon can be eaten raw in salad, pickled, or in stir fries, soups and stews. They have a pleasant, sweet and zesty flavor with a mild bite.



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