by Sharon Quercioli

Remembering Radishes

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 and remembering my younger times, 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.

The 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, it also helps 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 are able to 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 and 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 pretty 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 war, side for a full meal.

Radish and Arugula Salad

What you’re going to need:

• 8 cups of lightly packed baby arugula
• 8 radishes
• 1/3 to ½ of your favorite citrus or balsamic dressing
• ½ teaspoon of kosher salt
• 1 teaspoon of ground black pepper
• 2 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:

• 15 radishes
• 1 tablespoon of extra virgin olive oil
• 1/2 tablespoon of honey
• 1 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 in order 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 of the radishes. Spread the mixture on a baking sheet lined with parchment paper. Make sure they are spread out pretty 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:

• 2 big bunches of radishes (that’s about twenty, cut in half)
• 3 tablespoons extra virgin olive oil
• 1/4 teaspoon of Himalayan salt plus more to taste when done
• ¼ teaspoon of black pepper
• ¼ teaspoon of smoked paprika
• ¼ teaspoon of onion powder
• ¼ 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 40 minutes until golden and crispy.
• Season with extra salt if you want (or try a mixture of your favorite spices).