Radishes may not be the most popular vegetable in your Market Bag, but they are one of the healthiest. These undervalued root vegetables are packed with nutrients. They may even help or prevent some health conditions. Radishes have been used as a folk remedy for centuries to treat many conditions such as fever, sore throat, bile disorders and inflammation.
Radishes come in many different shapes and colors. The most popular radish variety is bright red and resembles a ping-pong ball with a small tail. Other varieties are white, purple or bladk. They may be larger and oblong in shape.
Most radishes have a peppery taste, although some may be sweet. Lighter-colored varieties like the white, winter daikon radish have a milder taste. Radishes become overly pungent if they are left in the ground too long or not eaten right away. Smaller radishes tend to have the best flavor and texture.
When preparing radishes, don’t limit yourself to only using radishes in salads. Think outside the box! The zesty flavor or radishes lends itself well to many recipes.
Here are some ways to incorporate radishes into your diet:
- Add thin radish slices to sandwiches
- Make a radish dip or radish butter
- Add a few grated radishes to your favorite slaw
- Coarsely chopped radishes give tacos a zesty crunch
- Pickle them like you would cucumbers
When preparing radishes, don’t toss the green parts. Radish greens are flavorful in salads or sautéed in a bit of olive oil and garlic. You can also mix them with other greens such as mustard greens, turnip greens, kale and spinach.