Red, rounded, crunchy, crisp, and slightly piquant. I love red radishes, don’t you? Growing up they were always on my mother’s table, served on top of her home cooked pozole or as a topping to the countless other Mexican dishes she prepared for the family. I’ve continued doing the same for my kitchen and family. Right now at my local green grocers there are beautiful mounds of vibrant green leaves and red bulbs begging to be taken home. Soon the selection will not be as pretty, and so one must take advantage of it and purchase several bunches. Just incase your grocery store is also overflowing with these beauties, I thought I’d share some facts and delicious ways of eating red radishes. Enjoy!
– Radishes are available year-round in most areas. (Sadly, not mine.)
– Their spicy taste stimulates the production of salvia and rouses appetite.
– They have large amounts of vitamin C.
– They are part of the same cruciferous plant family as broccoli, cauliflower, kale, cabbage, brussels sprouts, etc. All are said to have anti-cancer properties.
– Radish greens are edible and they taste great! I like to use them in curries and soups as a spinach substitute.
– They act as a natural decongestant and contain antibacterial and antiviral properties; good for the coming cold season.
– Are a very low calorie food, one cup of sliced radishes have 19 calories.
– Red radishes are just one of the many varieties. There are white, black, and multicolored ones too. Some are round, others short and long and others, like the daikon, are very long.
– The older, or longer it is allowed to grow, the spicier the radish.
– In the Mexican city of Oaxaca a festival, called Night of the Radishes or La Noche de Rábanos, is dedicated to radishes and celebrated every year on December 23. The festival is part of the Christmas celebrations.
Eat Them Up, Yum! (Thank you to social media friends who contributed their favorite ways of eating radishes.)
– Raw, sliced with a little bit of salt and/or butter.
– Sliced on top of buttered toast for tea or snack time.
– Grilled, sauteed or oven roasted with a little olive oil and sea salt.
– Pickled alongside red onions and habanero peppers for a spicy taco topping.
– Use them as part of a filling for zucchini blossoms like in this recipe, Zucchini Blossoms filled with Radish and Herb Cream Cheese by Acquired Life
– Make them into chutney like in this recipe, Orange Radish Chutney
– Make them into this soup, Piquant Radish Soup with Crème Fraîche
– Mixed them into tuna or egg salad to add a little crunch.
– Turn them into a dip for other veggies, crackers or bread.
– Use the greens in salads, soups, stews and curries in place of other greens.
Tell me, what is your favorite radish variety and how do you like to eat them?
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