Spring Ingredient Essentials: Radishes

Grown and enjoyed the world over, radishes are treasured for their bright color, peppery taste and quick cultivation. These root vegetables are often considered a garnish, but their nutritional punch begs to differ. High in vitamin C, one cup of these little gems contains a third of your recommended daily intake. It’s also an excellent source of selenium, which aids thyroid function and hormone regulation. One cup of radishes is rich in fiber, calcium, has almost as much potassium as a banana, and clocks in at only 20 calories.

How do I pick the best radishes?

You can find radishes in an array of colors: from white to bright red, pink and purple all the way to black. Choose those that have a smooth skin, bright color and are firm to the touch. Steer clear of those which seem cracked, wrinkled, shriveled or have soft spots. If you can, spring for radishes with their vibrant, crisp leaves still attached. If leaves are droopy, yellowing or looking like they couldn’t be enjoyed as a salad, stop, drop and keep searching.

Want to pick your own fresh from the soil? Spring and summer radishes go from seeds to tiny, full-blown plants in as little as 3 days, and reach maturity in 3 to 4 weeks. Harvesting depends on the variety, but the most important thing to remember is to pick them as soon as they are big enough. Radishes are best young, when they are about an inch thick, crunchy and have some bite. Grab onto the plant an inch above the soil and pull straight up. Quick, easy, and fun!

What can I make with radishes?

A versatile vegetable, radishes can be stewed, stir-fried, braised, roasted, steamed, boiled or enjoyed raw. Radish tops can be used as salad greens, added to soup for a kick, sauteéd with garlic, transformed into chimichurri or a bright pesto. No matter what cooking method you choose, both tops and roots will retain their characteristic peppery punch.

Preparation couldn’t be simpler. Unless you are enjoying the black variety, radishes don’t have to be peeled. Remove green tops, rinse, pat dry and enjoy. Braised in butter and stock, sautéed with piri piri, roasted with fresh cracked black pepper and olive oil, or steamed and drizzled with balsamic, the possibilities are endless!

And storage? Radishes will keep fresh in an open bag in the fridge for up to 10 days. Store radish tops and radishes separately as the greens can speed spoiling. Keeping fresh for up to a week, tops should be dried and stored in a sealed plastic bag in the fridge. Don’t wash radishes or tops until ready to use.

Recipes to try include: Aguachiles with Rock Shrimp and Radishes, Spiced Pumpkin Salad, BBQ Pulled Pork Tacos, and Garlic Lime Soup.