Radishes come in many shapes, colours (such as red, purple, and even black), flavours (mild to peppery), and sizes. This root vegetable is actually the root of a plant that belongs to the mustard family. While we know about the common small red, round radish, the Daikon member of the radish family and can grow to be up to 1 ½ feet long!


How to Pick Radishes:

Choose radishes that feel firm when gently squeezed. If it’s a bit soft, it’s likely the inside isn’t very crunchy. If they come with leaves, make sure they are brightly coloured.


How to Store Radishes:

To store, remove leaves and place in a plastic bag where they can be refrigerated for five days. Radish leaves are delicious sautéed, just like you would with kale or spinach.


How to Prepare Radishes:

When you are ready to use your radishes, give them a good wash and trim the ends. You can serve them whole or sliced. They can also be grated or cut into thin strips to add a subtle bite to a recipe – try adding grated radish to a potato or tuna salad.

Radishes are also delicious sautéed or roasted – all they need is a little salt, pepper and olive oil. When cooked, the peppery taste will mellow.

Half a pound = 1 2/3 cups sliced.


Kary’s Radish Tips:

  • If you find they pack too much heat, peel the skin, as that is where most of the heat comes from.
  • Radish sprouts (similar to alfalfa sprouts) are edible and add a peppery flair to a salad or sandwich.
  • To make them extra crisp, soak in ice water for an hour in the fridge. This will make them extra crunchy and ready for the veggie platter or salad.
  • Radishes are delicious raw, but they’re also just as tasty cooked. They can be roasted or sautéed until tender crisp. Cooking actually mellows their peppery bite.
  • Sauté radish greens just like you would with spinach or kale.


What Does Radish Go Well With?

Radish goes well with: Avocados, butter, celery, cheese, chives, cream, crab, cream cheese, lemon, parsley, pepper, scallions, thyme, and vinegar.

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