Radishes Raphanus sativus

Radishes are members of the crucifer family and are related to broccoli, cauliflower, and cabbage. They date back thousands of years in China, Greece, and Egypt.

The name radish is derived from “radix” which means root. They get their pungency from the mustard oils they contain.

Radishes vary in size, shape, and color. They may be round and red with white flesh; black, turnip-like in size, and very pungent; pink, oblong, and sweet (French breakfast radishes); carrot-shaped, large, and white (daikons).

Most radishes are eaten raw but they can be added to soups and other vegetables to add flavor. Radish green are a good addition to salads.

What to Look for When Purchasing

Radishes may be sold with or without their leaves attached. If the leaves are attached, look for bunches with crisp, green leaves as these can be added to salads. Choose globe radishes that are 1 inch or less in diameter to assure a mild flavor and a non-woody texture. Lightweight radishes are an indication that they are “pithy” and should be avoided.

Storage Tips

If the radishes have their leaves intact, remove them and store the leaves separate from the roots.

Radishes will keep well for up to 2 weeks if stored in the vegetable crisper of the refrigerator. Wrap in a damp cloth or a perforated plastic bag.

For long-term storage of winter radishes such as black radishes and daikons, pack them in moist sand and store in a cool location such as an unheated basement or root cellar.

Cooking Tips

Scrub radishes well before preparing. Black radishes may be peeled if the skin is thick.

Uses

▸Raw on a crudité tray.

▸Baked or roasted with other root vegetables.

▸Include radish greens in soups and salads.

▸Add radishes to potato salads or stir-fries.

Provided to you by

Wisconsin Fresh Market Vegetable Growers Association

Nutrition Facts:

Serving Size = ½ c raw

· Calories – 11

· Proteins (g) – 0.3

· Carbohydrates (g) – 2

· Fiber (g)– 0.9

· Fat (g) – 0.3

· Vitamin C (mg) – 13

· Folate (mcg) – 15

· Potassium (mg) – 134

Radishes are a good source of vitamin C and potassium.