^{by Sharon Quercioli}

Growing up, I hadn’t realized just how much I loved radishes. My mother would sneak radishes into her stews and salads. Since I’m now older and wiser, I know just how good of a parent she was for it. They’re crispy and light. As a kid, I loved them without realizing just what they were.

Health Benefits of Radishes

Radishes are a great source of fiber, and fiber keeps your digestive system running smoothly. It keeps your whole body flushed and functioning well. It also helps you maintain a healthy weight by making you feel full. Radishes are also a natural diuretic. This helps to purify your kidney and your urinary track. Because of this, radishes help to relieve inflammation.

These small, round, red and white vegetables can help detoxify your body with the use of something called indoles. Indoles help fight cancer and work with sulforaphane to help inhibit certain types of cancers like breast, ovarian, prostate and colon cancer.

They are also filled with healthy amounts of vitamin C, antioxidants and other vitamins and minerals. Some examples include vitamins A, E, B6, K and C. They are also full of potassium, zinc, manganese, copper, magnesium and calcium.

What Are Radishes?

Radish comes from the Latin phrases for “root” and “appearing quickly.” That’s because radishes are one of the quickest sprouting root vegetables, even from seeds.

So how do you choose healthy radishes when you shop for them in the store? Make sure that you check the leaves to make sure that they are bright green and crisp or look stiff. If they’re limp or wilted, better choose a different bunch.

If they’ve already had their leaves removed, try looking at the actual colors of the radish. There are different types of radishes, but the most common will have a bright, full red outside and a bright white inside.

When choosing bagged radishes, make sure that you watch out for mold because they are often kept moist.

If you can feel them, look for unblemished skins. Try to watch out for skins that are knobby, cracked or wrinkled. They should be smooth. They should also be somewhat heavy because you want radishes that are full of juice on the inside. It’s obviously a judgement call so try to feel around to see which radishes are heavier or lighter than the rest.

Also check the roots, if they are still attached (most are). The roots should be stiff or firm. Don’t buy radishes with wilted or squishy roots!

When you store radishes, go ahead and cut the leaves off. This should help preserve the freshness of the radishes. Don’t forget that radish tops can be eaten too. They just can’t sit around for too long.

Put the radishes in an open bag, then put them (in the slightly or loosely opened bag) in the fridge. They should be eaten within about two weeks.

Three of My Favorite Radish Recipes

Radishes are versatile, but they are mostly seen in salads. Just to mix it up, I’ve included my go-to radish salad, as well a recipe that you can use for snacking (or as a salad topper), and one as a side for a full meal.

Radish and Arugula Salad

What you’re going to need:

• Eight cups of lightly packed baby arugula
• Eight radishes
• A third to a half of a cup of your favorite citrus or balsamic dressing
• A half of a teaspoon of kosher salt
• A teaspoon of ground black pepper
• Two ounces of Gruyère

What to do with those things:

• In a large bowl, toss together the arugula, radishes, citrus dressing, salt and pepper.
• Split the salad among four dishes.
• Top with Gruyère cheese, and serve.

Sweet Radish Chips

What you’re going to need:

• About fifteen radishes
• A tablespoon of olive oil
• A half of a tablespoon of honey
• A teaspoon of a cinnamon sugar (or your favorite sugar substitute) mixture

What to do with those things:

• Preheat your oven to 350ºF. Slice the radishes at about a fourth of an inch thick, and put them in a microwave safe bowl. After you are done slicing, stick them in the microwave for about 30 seconds to soften them up. Drain any liquid in the bowl, and then add them to a bigger bowl.
• Add the olive oil, honey and cinnamon sugar. Mix well to coat all the radishes. Spread the mixture on a baking sheet lined with parchment paper. Make sure they are spread out evenly. This will make sure that they bake into separate chips and that they all bake evenly. No one likes wilty chips!
• Cook for fifteen minutes at 350 degrees, then take them out and flip them over. Reduce oven temperature to 225 and bake for another twenty minutes. You will notice they will begin to shrink in size and crisp up, which is a good thing! Remove from the oven, plate and serve.

If you want something less sweet and more savory, try out this recipe for…

Roasted Radishes:

What you’re going to need:

• Two big bunches of radishes (that’s about twenty, cut in half)
• Three tablespoons olive oil
• A fourth of a teaspoon of Himalayan salt plus more to taste when done
• A fourth of a teaspoon of black pepper
• A fourth of a teaspoon of smoked paprika
• A fourth of a teaspoon of onion powder
• A fourth of a teaspoon of garlic powder

What you need to do with those things:

• Preheat oven to 400°
• Toss radishes with olive oil and spices. Roast for forty minutes until golden and crispy.
• Season with extra salt if you want (or try a mixture of your favorite spices).