Radishes get a bad rap. You might think of them as a bitter root vegetable, but when radishes are at their peak season in spring, they are actually refreshing, sweet, and crisp. They can be enjoyed in a variety of ways, and are a true symbol of the season as they pair so nicely with asparagus, peas, spring onions, and spring greens. They add beautiful color and texture to an ordinary salad or crudites plate, and would be great with healthy cilantro, basil, and mint yogurt dip. And if you really aren’t sold on radishes yet, try roasting them to mellow the bite that they are sometimes associated with – see the recipe below for roasted radishes garnished with their green leaves.
Here are a few of our favorite radish recipes:
- Vegan Radish, Watermelon, and Bulgar Wheat Salad
- Arugula Salad with Watermelon Radish
- Asparagus Radish Salad
Name: Raphanus sativus
Origins: Radishes are members of the Brassicaceae family (mustard and cabbage family). They were first cultivated in China, were discovered in Europe in the 1500’s, and made their way to America in the 1600’s.
Peak Season: April – July
Nutritional Value: High in vitamin B, C, folic acid, and zinc. Radishes are low in calories and high in fiber, so they make a great healthy snack. Try them with cayenne pepper liptaur spread to help rev your metabolism from the heat of the cayenne.
Prep: Radishes are most often eaten raw, but are also delicious roasted, or even pickled. Don’t throw away the leafy tops! They can be used as a “handle” to dip raw radishes in butter and salt, eaten as a salad green, or blended into green smoothies as a healthy add-in. The leaves contain more vitamin C and calcium than the root itself.
NEW Recipe: Roasted Radishes with Greens
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