General Info

Radishes, in their various sorts, shapes, colors, and sizes, can be grown year round. The entire radish plant is edible, though the root is most commonly eaten raw.

The properties of a radish that bring out the pungent, peppery hot flavor when eaten are also shared by mustard, horseradish  (an herb and not a type of radish), and wasabi.

Radishes are a good source of vitamin C and minerals like sulfur, iron, and iodine. Radish juice can help clear your sinuses or be soothing to a sore throat.

Serving Suggestions

In addition to being eaten raw, radishes can be roasted, steamed, braised, boiled, sautéed, or pickled. Baking the radish with other vegetables, steaming it for five to ten minutes, or salting and washing it are methods of reducing the intensity of the peppery flavor of the raw radish.

Blend lemon juice from the lemons in your box, red spring onions chopped, and dill with butter then serve on bread with slices of radishes.

Get AHO Radish Recipes

Storage

Store your radishes in a plastic bag in the refrigerator, without greens attached, for about a week.

Tips

Soaking raw radishes in ice water for an hour before serving will refresh their crispness. Slice them very thinly and use on sandwiches.

Varieties

We have many types of radishes in the Abundant Harvest Produce boxes year round.

Black Spanish Radishes

Daikon Radishes

Easter Egg Radishes

French Breakfast Radishes

Korean Daikon Radishes

Red Radishes

Watermelon Radishes

Author AHO Kitchen Team

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