Radishes are part of the Brassica family (same as Cabbage and Turnips) and are most likely originally from Southeast Asia and have been cultivated for at least five centuries.
The swollen root of the radish can be round or elongated, small to large and the skin colour ranges from white through pink, yellow, green, red, and purple to black. The flesh of the radish is usually white.
All parts of the radish plant are edible (root, tops, and seed pods).
The root is usually eaten raw but can be steamed or stir fried. The flesh is crisp and the flavour is pungent and peppery. When sprinkled with salt the flavour is milder.
The leaves can be sauteed, used in soups or blended in fruit juices.
HOW TO USE RADISHES
Wash or rinse the radishes with a little cold water to remove any dirt.
Separating the tops from the roots will help to keep both parts fresh, and each can be stored for a few days in the fridge.
To use the tops; remove them from the root. Discard limp or yellow leaves and use the fresh green leaves in soup or stir fry.
To use the root; Remove the thin root from the swollen part and discard. Remove the tops/leaves. The swollen root can be eaten whole or cut, and used raw or in cooking.
TIPS AND RECIPES
- Slice or chop the radishes and mix with a little mayonnaise or salad dressing and spread on a sandwich or toast.
- Add chopped radishes to your stir fry for a mild turnip-like flavour.
- Mix chopped radishes into your potato salad.
- Pickle your radishes.
See: Sweet Pickled Radish Recipe | Ball® Mason Jars (ballmasonjars.com)
Or https://www.ballmasonjars.com/blog?cid=sweet-pickled-radish
- The following recipe is my own recipe for an omelet. Quantities are per person.
Cut 2 or 3 radishes and stir fry for 2 minutes in a frying pan with 1 tsp butter.
Add a handful of fresh spinach (might be cut) and some onion chives or a green onion and stir fry for another minute.
Add salt and pepper to taste.
Add 1 or 2 slightly beaten eggs and allow the egg to solidify on low heat covered with a lid, approximately 10 minutes.
