Radical Radishes

The black radish with its contrasting bright white inside is also a variety of winter radish, as is the white Munich Bier (or German beer radish), so called because it is sliced thin and served with salt and mugs of cold beer in Germany.

Spring radishes are fast growing (most going from seed to harvest in less than one month!), smaller and less pungent than winter radishes and are usually eaten raw. The familiar red globe radishes (Cherry Belle) you find in most supermarkets is an example of a spring radish. Other varieties include the elongated, red and white French Breakfast; Easter Egg radishes, which are round and come in colors ranging from white to pink to red to purple and the tapered White Icicle.

Radishes have very few calories or nutrients for that matter, but they are a source of Vitamin C, Potassium and Foliate. ½ cup of the familiar red globe spring radish has about 12 calories, 1 gram of fiber, 134 mg of potassium and 15 mg of foliate. Being a member of the crucifer family, the radish greens are very nutritious and have a peppery taste similar to mustard greens. You can temper their fairly strong flavor by blanching them in salted water prior to sautéing or adding to soups, but you can also eat them raw in salads or on a sandwich.

When purchasing radishes of any type, look for those that are firm and unblemished, preferably still with their leafy green tops attached. If you gently squeeze a radish and it feels spongy, it is most likely fibrous and not so tasty. When you get spring radishes home, cut off their green tops, put the radishes into a plastic bag and keep them in the refrigerator for 5 to 7 days. The greens will keep for 2 to 3 days, also wrapped in plastic and refrigerated. Winter radishes will keep in the refrigerator for about 2 weeks. Wash radishes right before using and there is no need to peel them (except for Daikons).

My favorite way to eat radishes is raw with a sprinkling of sea salt. If I’m feeling more indulgent, I’ll swipe them through sweet (unsalted) butter before salting. Radish sandwiches are another easy treat – thin slices of radish on buttered slices of homemade bread – what could be easier? Also good topped with an olive tapenade. Citrus complements the peppery flavor of radishes very well. Try

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