I had never tried radishes before I joined a CSA. I put them in the “gross” category of vegetables since so many people didn’t like them. Well, when it became radish season and the little red gems appeared among our other picks, my friend encouraged me to give them a try. “You’ll like them,” she said, “because you like spicy foods.” So I washed them off, sliced them up, and threw caution to the wind They were REALLY good and I’ve been obsessed with radishes ever since.
They are great plain, as a hummus dipper, or in a salad (see below). They have a slight spicy flavor, almost like a cross between tangy raw red onion and crunchy carrot. If you’ve never tried radishes before, I highly recommend you give them a try! And please report back on what you thought of them!
General Radish Information
Selecting There are several varieties of radishes, the most common being oval-shaped and red-skinned. Daikon is an oriental radish that resembles a fat, white carrot. Look for radishes with unblemished and brightly colored skin (in the case of red ones), a firm and compact texture, and short, bright green leaves.
Radishes will not keep as well with their tops left on, so remove the tops before storing. They will keep for up to two weeks in the refrigerator.
Radishes are most often used in salads or as a garnish. Daikon radish is also often used in sushi rolls, and is delicious braised in a bit of sesame oil.
Red radishes are a great source of vitamin C and are rich in minerals like sulphur, iron and iodine. Daikon is even better with vitamin C, potassium, magnesium, and folate, as well as sulphur, iron, and iodine.
Radish Recipes to Try: