Radishes are a quick growing vegetable and are available in many varieties. A radish is an edible root that can be a globe shape or can be icicle shaped (similar to a carrot or parsnip). Some radishes are small and bite-sized, while others such as the diakon can be quite large. Radishes can be white, red, pink, black, purple and yellow. One of my favorites is the watermelon radish. It really looks like a mini watermelon. This year I purchased a variety called Easter Egg Radish, which are a variety of white, red and purple round radishes. They grew very quickly and taste wonderful.
Fortunately, radishes can be grown in all seasons, depending on the zone in which you live, making the quest for fresh and local (and healthy) radishes quite easy.
Children often enjoy growing radishes because of the quick germination and growing time. The radishes peek out of the soil when the are ready to pick which makes them easy to harvest. Once picked, simply trim off the greens, wash and enjoy. You can also store the radishes for later consumption. Be sure to trim off the green for prolonged storage.
Radishes are best served fresh and raw, although light steaming, sauteing, or roasting are alternatives.
As you can see from the nutrition information below, radishes are a good source of vitamin C, folic acid and potassium, yet are naturally low in calories and high in fiber. The radish is a member of the Brassica family (along with cabbages, broccoli, cauliflower, and brussels sprouts) which are naturally detoxifying foods. Vegetables in this family contain anti-carcinogenic and anti-oxidant chemical sulforaphane.
|Radish, raw, 1 cup chopped|
|source: USDA National Nutrient Database|
|Total lipid (fat)||0.12||g|
|Fatty acids, total saturated||0.037||g|
|Fatty acids, total monounsaturated||0.02||g|