About Radishes - Raphanus sativus
The botanical name raphanus is from the Greek expression raphanos, meaning “easily raised.” Sativus indicates that this plant has long been cultivated. The common English name radish comes from the Latin radix, meaning “root.”
Radish plants are native to China and have been eaten in Egypt since the beginning of civilization; an ancient Egyptian inscription indicates that the builders of the Great Pyramid ate enormous quantities of radish, together with onion and garlic. The first cultivated radishes in Egypt were probably grown for radish seed oil, which was widely used before Egypt acquired the olive. Radishes did not reach Britain until the mid-16th century. About the same time, Spanish and Portuguese colonists were introducing it to the New World, where Florida is now the major producer.
This member of the mustard family is widely propagated and has many different varieties—those we are familiar with in salads, some grown only for cooking, and even some grown only for their green tops. The varieties planted this year include: Cherry Belle - round and red with crisp, white mild flesh; White Icicle - long, white, crisp and mild; and French Breakfast - elongated red with white tip and a crunchy, cool flavor (pictured).
Storage
Store radishes for up to 2 weeks in a plastic bag or damp-wrapped in the refrigerator. Radishes will not keep well with their leaves left on, so store green tops separately, wrapped in a damp towel in the hydrator drawer, and use them as soon as possible.
Preparation Tips
Scrub radishes and greens well to remove garden soil, but do not peel. Trim off any damaged areas. Although many people discard them, the greens have a peppery taste, similar to mustard greens, and are very nutritious. The leaves are fairly pungent, though, so a little goes a long way.
Enjoy radishes raw. Eat them as a snack, sliced or grated into salads and slaws, sliced into sticks for dipping, or as an edible garnish.
Make a radish sandwich by layering thinly sliced raw radishes on buttered sourdough or black bread, sprinkled with coarse salt. Add some of the greens, too!
Add radish greens to your favorite leek and potato soup recipe to give it an interesting kick.
Bake or roast whole radishes with other root vegetables or along side meats to absorb the flavors.
Add radishes whole or sliced to mixed vegetable stir-fries. To retain crunch, add them toward the end of cooking time.
Use in soups or stews as you would a turnip.
Steam 8-12 minutes, depending on size, until tender but not mushy. Season with butter, salt and pepper, to taste.
Toss radish greens into mixed vegetable soups or stir-fries (they cook quickly).
Sources: “Whole Foods Companion,” by Dianne Onstad, 2004; “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003; and www.innvista.com.
Nutrition Facts
Radishes are very low in saturated fat, cholesterol and calories. They are a good source of vitamin C, potassium, folate and dietary fiber. A large portion of the calories come from sugars.
(1 cup raw radishes, sliced)
Calories 19
Total Fat 0g
Cholesterol 0g
Sodium 45mg
Total Carbohydrate 4g
Dietary Fiber 2g
Sugars 2g
Protein 1g
Vitamin C 29% RDA
Vitamin B6 4% RDA
Iron 2% RDA
Calcium 3% RDA
Folate 7% RDA
Potassium 8% RDA
Source: www.nutritiondata.com.