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Radish 101

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Radish 101

There are several species of radish. The red radish has a white, cream-colored or reddish flesh hat is juicy and crunchy and has edible leaves. The black radish has a flavor that is more pungent than the red radish. The white radish is also known as “daikon”.



Choose: firm radishes with smooth skin and no spots or bruises. The radish tops, if still attached, should be bright green.

Avoid: large radishes.



In The Fridge: 1 week, unwashed, with tops removed, in a loosely closed or perforated plastic bag.



Peel radishes if a less pungent flavor is desired. Remove roots and leaves, and then rinse them in a large quantity of water and drain. Radishes are eaten whole, sliced, in sticks, diced, chopped or grated.



Adding an acidic substance to the cooking liquid intensifies the color of radishes. Alkaline substances reduce their color.



Radishes are eaten raw (as hor d’oeuvre, with dips, in salads, and sandwiches), marinated or cooked.

They are used in soups, pot roasts, omelets, or stir fries.

Fresh and tender radish leaves are prepared in the same way as spinach. They can be used in a soup or potato mash, or dried and infused.

Radish sprouts have a pungent flavor similar to watercress. They can be used in soups, sandwiches, and omelets, and to flavor tofu and fish (add at the last minute).


Did you know that raw radish is an excellent form of vitamin C and potassium? Radishes have been known to treat asthma and bronchitis.


(This information was taken from a culinary textbook, “The Visual Food Lover’s Guide”)



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