Radishes

Raphanus sativus

Most Americans associate radishes with their roots, but this is not necessarily so in other parts of the world. In fact, this vegetable is cultivated for not only its nether regions but also its leaves, seeds (for oil), and deliciously crunchy seedpods (produced long after the roots have ceased to be appetizing).

Anyone who has sampled the zippy leaves and roots of radishes will not be surprised that it is a close relative of the mustard and turnip families. Radishes come in many different forms. In Europe and America, small red, white, pink, and purple globe-shaped table radishes are enjoyed as a snack on buttered bread or as a welcome addition to the hors d’oeuvres tray. But in Asia, huge, thick-rooted winter radishes, such as the Japanese daikon, may grow to 3 feet long and weigh up to 60 pounds. Such radishes constitute a full-fledged food, used extensively raw, cooked, and pickled. Black radishes are yet another variety, very different from Asian or table radishes, with their dry, dense, assertively potent flesh. India grows the rat-tailed radish, a variety noted for its seedpods, which can grow eight to twelve inches long and are often pickled.

When they are at their best, table radishes can be irresistibly succulent and crunchy, with an appealing blend of both peppery and sweet flavors. Yet they are equally susceptible to being lifeless, pithy, wormy, bitter, and spicy if their growing conditions are too dry or hot. These radishes are best enjoyed as either a late-spring or fall crop, but decidedly not as a height-of-summer one.

Fall table radishes tend to be much sweeter than their spring counterparts; the cool weather allows their sugars to develop slowly, giving them a sweet and mild flavor. Radish greens can also be a treat when they are young and tender. Older leaves tend to be tough and prickly, but they are still suitable for long, slow cooking, like turnip or mustard greens.

History

Humans have cultivated different species of radishes since antiquity, but they most likely originated in the Far East, possibly China. In ancient Egypt, radishes were so prized for their seeds, which yielded an extremely expensive oil, that the Roman author Pliny complained that farmers ceased to grow grain in favor of radishes.

The modest radishes most of us are familiar with today seem to be a relatively recent and historically insignificant edible. Enormous, thick-rooted winter specimens (of which the Japanese daikon is one) were the most commonly eaten radishes in northern and southern Europe in medieval and Renaissance times, but they have since disappeared from those cuisines. Radishes reached Great Britain in the mid-1500s, and the Spanish and Portuguese introduced the plant to the Americas around that time.

Nutrition

Radishes are well known as a diet food, with three radishes averaging just 8 calories. They also contain vitamin C, folate, riboflavin, potassium, calcium, magnesium, manganese, and dietary fiber. Like other brassica crops, radishes have sulfurous compounds that may help fight cancer but also sometimes contribute to flatulence.

Season

Commercially, radishes are widely grown and available year-round. But the crop has two peak seasons at farmers markets and CSAs—from April through June and again from October through January.

Selection

Selecting good radishes can be a challenge, for size (or the lack of it) does not necessarily indicate quality. More reliable factors include season (early spring and fall radishes taste the best) and whether fresh-looking greens are still attached. Choose radishes that are uniformly hard, with absolutely no signs of shriveling or give when firmly pressed. Their skins should be smooth and unbroken, with a slight sheen. Sampling is the only sure-fire way to tell a radish’s true character.

Storage

Table radishes do not store well, even in the refrigerator. Keep them unwashed in a plastic bag in the refrigerator vegetable crisper for only a few days if you plan to eat them raw; if they are destined for the cooking pot, they will keep for up to 1 week.

Trimming and Cleaning

Given their proximity in their native environment, dirt tends to be a radish’s best friend. Give them a thorough scrubbing with a soft vegetable brush; leaves must be submerged and vigorously swished in water as long as it takes to remove all traces of sand.

Steaming and Boiling

Radishes transform into a surprisingly sweet and mild vegetable when cooked. Quarter or slice them, then steam, covered, over rapidly boiling water for 5 minutes or until they just turn tender.

Stir-Frying and Sautéing

Radishes and their greens are delicious stir-fried or sautéed lightly in a little butter or olive oil, garlic, and salt. Cook radishes on moderately high heat for about 10 to 12 minutes, or until crisp-tender; the greens for about 5 minutes, or until wilted but still bright green.

Baking and Roasting

Roasting radishes tames their pungency and makes a surprisingly good vegetable side dish. Toss sliced radishes with olive oil and seasoning, then spread them on a baking sheet or roasting pan, and roast for 30 to 45 minutes in a 425°F oven.

Microwaving

Place radishes in a covered microwave-safe container with 2 to 3 tablespoons of water, and microwave on high power for 8 minutes, or until they are tender when pierced with a fork.

Blanching and Freezing

Radishes do not make good candidates for freezing, as they lose their flavor and crispness upon thawing.

Equivalents, Measures, and Servings

• ½ pound = 1⅔ cups sliced

Complementary Herbs, Seasonings, and Foods

Asparagus, bread, butter, carrots, chicken, crab, fish, garlic, ginger, greens, ham, lemons, mushrooms, onions, oranges, peas, pea shoots, prosciutto, rice vinegar, salami, salmon, salt, scallops, seafood, sesame, shrimp, smoked salt, snap peas, soy sauce, spinach, thyme, turnips, watercress.

Serving Suggestions

1. Make radish soup with chicken stock, rice vinegar, sugar, cayenne pepper, ginger, shrimp, sliced radishes, spinach, and green onions.
2. Serve braised, roasted, or grilled radishes with savory meats like roast pork, beef, lamb, or chicken.
3. For a dainty hors d’oeuvres, serve tea sandwiches made with layers of very thinly sliced radishes and raw mint leaves on white bread spread with a mixture of mayonnaise, lemon juice, and sour cream.
4. Add chopped radish to your favorite salsa recipe.
5. Stir-fry radish greens with soy sauce, sesame seeds, and garlic.
6. In Korea, daikon radishes and pears are combined to create a highly prized white kimchi, or pickled vegetable. Try this combination in an unusual salad with sliced table radishes, crisp Asian or Bartlett pears, watercress, shredded napa cabbage, ginger, and a touch of green onion or chives.
7. Add chopped or sliced radishes to your favorite potato, egg, tuna, or ham salad recipe.
8. Thinly slice radishes and pickle them in the refrigerator as you would cucumbers.
9. Toss lightly cooked or raw radishes in your favorite vinaigrette.
10. Combine and puree radish tops with other spring greens like arugula, lettuce, and spinach; finish with cream and chicken stock for a lovely spring soup.

•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Southwestern Radish Salad

Serves 4

Orange-Salsa Dressing

1 cup prepared salsa
½ cup orange juice, preferably freshly squeezed
2 tablespoons cider vinegar
1 teaspoon grated orange zest

Salad

6 cups lettuce, cut into 1-inch strips
1½ cups sliced radishes
3 hard-boiled eggs, cut into wedges
1½ cups cooked red kidney beans, or 1 (16-ounce) can, rinsed and drained
1 (7-ounce) can corn kernels, drained
1 cup Monterey Jack cheese, cut into 1-inch cubes
½ cup crumbled cooked bacon or bacon bits
¼ cup sliced green onions

1. Thoroughly combine all of the dressing ingredients.
2. Combine all of the salad ingredients, toss with the dressing, and serve immediately.

— Featherstone Farm, Rushford, Minnesota

•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Radishes with Salt and Butter

Serves 4

Author Note: This is a popular snack in France, eagerly devoured by young and old alike. Sometimes the radishes are sliced and eaten atop thick slices of generously buttered French bread, open-faced, and finished with a shake of the salt grinder.

12 radishes, trimmed and washed
Sweet cream butter, unsalted
Coarsely ground sea salt and freshly cracked black pepper

Dab each radish with a generous dollop of butter, sprinkle with sea salt and pepper, and enjoy.

— Mi Ae Lipe

••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Radish Top Soup

Serves 4

Source Note: This earthy soup made from radish greens and roots should persuade you to keep your throwaways. It can also be made with the tops and roots of turnips, daikon radishes, rutabagas, or black radishes. It’s also a great way to use up lots of greens. And it is truly delicious!

1 tablespoon vegetable oil
Fresh greens from 2 bunches radishes or from 1 bunch turnips, daikon radishes, or rutabagas, washed and roughly chopped
Roots from those radishes (or turnips, etc.), cut into bite-size chunks
3 medium scallions (green onions) or 1 medium onion, chopped
2 potatoes, diced
4 to 6 cups vegetable or chicken broth
Salt and freshly ground black pepper

1. Heat the oil in a large pot over moderate heat. Add the greens, roots, scallions, and potatoes. Toss until the greens are wilted. Add 4 cups of the broth. Simmer, covered, over low heat until the potatoes and roots are soft, about 20 minutes.
2. Blend with an immersion blender or with a food processor until smooth. Return the soup to the pot and stir in more broth until the soup is the desired consistency. Season with salt and pepper.

— Philippe Waterinckx, Tucson CSA

From Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe