info: Radishes are a root vegetable with a crisp texture & a peppery, pungent flavor. A good source of vitamin B6, potassium, magnesium, and calcium.
storage: Separate the greens from the root. Store the root in the crisper drawer of the refrigerator where it will keep for up to a week. Wrap the unwashed greens loosely in a paper towel & refrigerate. They will keep for 2-3 days.
preparation: Trim roots & greens. The greens are edible, so save them. Generally radishes don’t need to be peeled, unless you are looking to tame their pepperiness.
You can eat radish raw in salads (sliced thin is nice). You can also boil, steam or roast them. Treat the greens as you would any leafy green: saute, steam, boil or serve raw with salads or on sandwiches.
Radishes are thought to date back thousands of years to China. Then, Egyptians grew them even before they began building the pyramids. Later, Romans spread the radish to other cultures. They also believed radishes had medicinal purposes, including helping indigestion and constipation. The ancient Greeks made gold radishes and offered them to Apollo, their god who oversaw medicine, among other things. Other eras and cultures also considered the radish to be medicinal. In the Middle Ages they were thought to help cure insanity. Radishes appeared here in America in the 1500s. The name “radish” is said to come from the Latin word “radix”, which means root. Other sources say the radish got its name from the Greek word for “quickly appearing”. …read more