Radishes: It seems that folks love them or hate them. There are not too many “in between” people. If you’ve not been a fan, I hope to change your mind about this amazing, colorful root vegetable.
Plentiful in both spring and late fall, radishes are a powerful source of potassium, which is responsible for lowering blood pressure. They are high in fiber and Vitamin C and also detoxify your blood.
This post is sponsored by Garden Spot Vegetable Farm. Located in Princeville, Illinois, owner, Jim Buckley and his family, cultivate 34 acres of vegetables and 375 fruit trees. Garden Spot is a no-spray farm, offering a variety of CSA packages. Check their Facebook page for current programs and options for available produce.
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Although, the bulbous, red root is what is generally pictured when you hear the word “radish”, they actually come in multiple colors, shapes, and varieties.
Their spicy flavor results from a combination of the size and growing conditions, rather than the type of radish. In general, smaller radishes are milder than those which are picked when more mature. Additionally, hotter weather conditions will yield a stronger taste.
Daikon radishes, the long, Asian variety, are known for their very piquant taste. Though they can take some getting used to, I have grown to truly appreciate them.
Radishes are so much more than just ornamentation on your salad. They are equally delicious raw or cooked. Their sharp taste mellows beautifully when roasted or cooked.
If your radishes have the leaves attached, don’t throw them away. They are not only edible, they are delicious.
- Daikon Radish Salad
- Roasted Radish Chickpea Pasta
- Garlic Roasted Radishes
- Quinoa with Roasted Radishes and Pearl Onions
- Spelt Salad with Watermelon Radishes