Ravishing Radishes

A radish is the root of a plant related closely to mustard. It is generally used as a garnish or salad ingredient because of its mild-to-peppery flavour and unique red-and-white colouration, but it’s much more than just a garnish.

History

Radishes were first cultivated thousands of years ago in China, then in Egypt and Greece. Radishes were so highly regarded in Greece that gold replicas were made. The radish did not make its way to England until approximately 1548. By 1629 they were being cultivated in Massachusetts.

Around the World

In the Middle East, chefs combine them with chopped oranges to make a refreshing salad.

The larger Oriental varieties can be steamed and mashed, braised, combined with ingredients to make “puddings”, or pickled, preserved, added to soups or dried.

The English serve the small round table radishes with salt, sweet butter and bread for a simple but appetizing feast.

Preparation / Cooking

The freshest radishes are those sold in bunches with tops attached. Look for a firm, brightly coloured root and healthy leaves.

Packaged radishes have a longer shelf life but make sure to avoid those that feel spongy or look wilted.

Storage

To store bunched radishes, remove the leaves, wrap in plastic and refrigerate. The bagged variety must be refrigerated, too, and should be eaten within one week.

To revive those that seem less than firm, immerse in ice water for an hour or two before serving.

Nutrition 101: Radishes

Radishes are a great source of vitamin C and are rich in minerals like sulphur, iron and iodine.

Include Radishes in your Diet

• Grate radishes into pasta or bean salads for a slightly different taste and texture.
• Add radishes to a vegetable tray for an added bright burst of colour.
• Try a white radish variety. Add half a cup into vegetable soup.