Cook like a rock star chef Put radishes on the menu


The best restaurant in the world’s most talked about dish is Radishes in Edible Dirt. A less intimidating recipe  adapted for the home cook  can be found at Chocolate and Zucchini

Here and here are some additional recipe collections.

Radish is one of the nutritious root vegetable featured in both salads as well as in main recipes. This widely used root vegetable belongs to the family of brassicaceae. The sharp pungent flavor of radishes ranges from crispy red globe radishes to the peppery flavor of turnip-shaped black radishes. They are thought to be originated from the mainland china centuries ago but now cultivated and consumed throughout the world.

Radishes are very low calorie root vegetables; contains only 16 calories per 100 grams.   However they are very good source of anti-oxidants, minerals, vitamins and dietary fiber.

Fresh Radishes are rich in vitamin C; provide about 15 mg or 25% of DRI of vitamin C per 100 g.  Vitamin C is a powerful water soluble anti-oxidant required by the body for synthesis of collagen. Vitamin C helps body scavenge harmful free radicals, prevention from cancers, inflammation and helps boost immunity.

In addition, they contain adequate levels of folates, vitamin B-6, riboflavin, thiamin and minerals such as iron, magnesium, copper and calcium.

They contain many phytochemicals like indoles which are detoxifying agents and zeaxanthin, lutein and beta carotene which are flavonoid antioxidants.

In general, radishes are available year-around with peak season during winter and spring. Daikons are most flavorful and juicy during winter.

Look for roots that feature fresh, stout and firm in texture. Their top greens also should be fresh and feature crispy greens. Avoid roots that have cracks or cuts on their surface. Look carefully for the change in their texture and color. Yellowness indicated the stock is old. If the root yields to pressure and soft, the interior likely be pithy instead of crispy.


Get over your fear of radishes…

“, most people are quite terrified of radishes. They have absolutely no clue what to do with them and would run a hundred miles rather than have to eat a radish.

I remember once upon a time I was at a get together with a bunch of very religious women. One of the dishes being served was a radish salad. I naively asked the women if there was a symbolism behind eating the radishes, sure that that is the only reason such a dish would be served. The ladies gave me a puzzled look. No, they answered, there’s nothing symbolic behind eating radish salad. Still confused, I continued, “If there’s no symbolic reason to eat radish salad, why are you serving it?” The ladies’ answer “Because it tastes good.”
Those ladies must have thought I was off my rocker. But I was asking in all seriousness. Before that point, I had never seen anyone chose to eat radishes. Radishes were just something people put in a vegetable salad so that others could pick it out, right?
That day I learned that yes, radishes, when prepared correctly, can taste absolutely delicious”     recipes and a very funny poem about the radishark yes a combination of a radish and a shark!

Pictured are french breakfast radishes from Ortiz Bros.  It’s spring and  many of our farmers have radishes.   Check with your favorite farmer and find out what radishes they grow.