Because we're in California and you can pretty much grow vegetables all year round (something I really had to wrap my head around coming from the east coast) I planted a few of them in the fall. My thumb is only "light green" at the moment and I'm learning to be a patient gardener so I pretty much just threw some seed in my garden beds and hoped for the best. Well, you can imagine my surprise when I finally saw some red peeking out from the moist dirt. I had grown radishes!
Now, they are quite small but they do pack a nice spicy punch. It is fun to go outside, pull out a few and have them for a little afternoon snack. They are juicy, crunchy and can really satisfy you. Plus, they are a great source of important nutrients with as much potassium as bananas. They are also an excellent source of vitamin C, folate and a good source of magnesium.
I remember snacking on radishes as a kid all the time. Sometimes we had them sliced on a piece of buttered bread and a sprinkle of salt on top - aka "radish sandwich". Most of the time though we just at them raw and snacked on them like chips.
If you are looking for a great low calorie snack give radishes a try. Take them to work for an afternoon snack, add a few slices to your salad or make a radish sandwich. No peeling, chopping or grating necessary. Just wash and eat. And, if you get a few spicy ones at first don't despair! There are about 5 varieties usually available in grocery stores such as red globe (the "typical" red radish), white icicle radishes (which look like carrots and are a bit milder) and Asian radishes such as daikon. Plus, there are over 150 varieties you can grow yourself.
CHOOSING RADISHES
Your radishes should be hard with a fairly unblemished surface. Avoid soft or spongy radishes. If the leaves are attached they should be crisp and green. If you purchase radishes in a bag be sure to check for mold.
STORING RADISHES
Like with many root veggies trim the greens off your radishes right away. Leaving the greens on will quickly cause your radishes (or carrots) to get limp and rubbery because the leaves are still pulling nutrients from the vegetable. Most varieties will keep up to two weeks in the fridge but there should be no need to keep them that long. Eat them!
So, the next time you're in the produce section give that bunch of red radishes a second look. Your taste buds will thank you.
Do you have any other ways to eat radishes or recipes that you put them in?
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